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Paleo Caramel Apple Crisp

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 343 kcal
Author Amy Rains


For the Apples and Caramel

  • 1 cup full fat coconut milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 4 apples* cored, peeled, and diced
  • 1 tbsp lemon juice
  • 1 tsp cinnamon

For the crisp topping:

  • 3/4 cup finely chopped pecans
  • 1/4 cup almond flour
  • 1 tsp cinnamon
  • 1 tbsp coconut sugar
  • 2 tbsp coconut oil


  1. Preheat the oven to 375. Lightly grease an 8x8 square pan or 8x11 rectangular dish, set aside.

  2. Make your caramel sauce: heat coconut milk and coconut sugar of medium heat in a small saucepan. The mixture will begin to bubble, continue to cook while regularly stirring for 8-10 minutes. Then add vanilla extract and salt. Set aside to cool for a few minutes.

  3. Arrange the apples, lemon, and cinnamon on a single layer in the baking dish. Pour caramel on top.

  4. Make the crisp topping: in a small bowl, mix together pecans, almond flour, cinnamon, and coconut sugar. Fold in chunks of coconut oil. Spoon topping over the apples evenly, coating as much as possible.

  5. Transfer your baking dish to the oven and bake for 30 minutes, or until bubbly, and topping is browned. Serve hot or at room temperature. 

Nutrition Facts
Paleo Caramel Apple Crisp
Amount Per Serving
Calories 343 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Sodium 133mg6%
Potassium 263mg8%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 23g26%
Protein 3g6%
Vitamin A 65IU1%
Vitamin C 6.9mg8%
Calcium 41mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.