Paleo Apple Pecan Coconut Crisp (V, GF): a super crisp, nutty topping blanketing warm, apple cinnamon-spiced filling. Vegan, Paleo, Gluten-Free, Dairy-Free.
Did I tell you we were going to get our Fall on or what? Let’s welcome fall with our open arms, open mouths (what a visual), and open forks! Now, go ahead and spear that fork right into a nice, warm, gooey, crispy, and ridiculously-off-the-charts-comforting Paleo Apple Pecan Coconut Crisp.
There are just a few things that make fall so goshdarn wonderful. Alright, there are many things that make it wonderful. Say: thick, cozy socks with little orange and brown pom poms on it, apple picking with the family, all those freaking yummy fall-exclusive drinks at you know where, pumpkin pie (or pumpkin pie smoothies), candy apples, healthy homemade granola, bright red, orange and the colors in-between leaves, pumpkin bread, then chocolate pumpkin bread, then pumpkin muffins and, you guessed it: apple crisp.
That’s fall bliss. 🙂
Basically, fall is when we all turn into bears. Freaking cozy bears with mugs of apple cider!
So this paleo apple pecan coconut crisp started pretty innocently as a regular ‘ol gluten free apple crisp. There were oats involved, hopes for a beautiful crumble top that even Betty Crocker would be giving me the stinkeye for at the local bake-off.
As if she would stoop to my level.
Anywho, there were oats aplenty and things looked promising. But (isn’t there always a big ol’ butt—yep, I said it), that ol’ jerk wonderfully versatile ingredient named coconut oil reared its difficult head. Dagnabit. Truth is, coconut oil just doesn’t work like butter. There. I said it. <– Why does that feel like giving in? Bugger…
In some cases, it works just fine to replace butter; in others, well, in others I’d like to give it a few choice words. In the case of making a deliciously crispy crumble topping, it was not to be.
At least not with the ingredients I knew were traditionally expected.
So after Erik and I peeled apples til our eyes were crossed joyfully reveled in the delight that is peeling and coring 20 apples for those sanity questioning incredibly educational apple crisp trials, I decided to change directions.
Sometimes, you just have to scrap everything you know and start fresh.
Forget tradition, forget what you think you knew. And just go at it like you’re a newborn baby (but not because babies should not have to suffer the “joy” that is apple peeling and coring).
So after Erik begrudgingly bemoaned playfully and happily agreed to help peel more apples with me, we began again. One thing I learned from the previous merrymaking trials was how little added sugar I could use to still create a gooey and perfectly sweet apple filling. SCORE one for the Apple Haters Peelers!!!
Now that I had the apple filling nailed down, all I needed to figure out was the topping. I went around the internet, searching for the most negative feedback on traditional apple crisp recipes.
One thing I learned: people really don’t like a non-crispy topping. What do ya know?
As such, one of my number one goals (yes you can have several), was: Make a Crispy Topping. In sentence case and everything. It was much more difficult than it seems, unfortunately. After some soul searching (I’m a baker, what can I say), a few semi-snide passive aggressive comments lovingly traded between me and Erik, then a few be-cool-guys-don’t-let-the-apples-get-to-you BB team talks, I had an epiphany.
Let’s make this apple crisp PALEO.
YES!!! Throw away the flour, throw away the grains, and start fresh. But, don’t throw stuff away because it’s expensive and that’s wasteful. Just… throw it away figuratively. The grains and the flour were totally slowing me down (and so was all of that goshdarn apple peeling).
I thought to a few different recipes I’d recently developed: homemade KIND Bars and the soon to be published Paleo Granola. One of the best things about those two recipes were: the super, ridiculously low amount of added sugar + the unparalleled crispy vibes. Yes, unparalleled.
So I realized: why not use elements from my KIND bars and granola to create a crisp AF (let’s just say this means “as fudge” even though that doesn’t make sense… contextually) top for this Paleo Apple Pecan Coconut Crisp? 😉 And that’s when it all started coming together. Erik would cancel plans for our would-be backyard apple grove (to offset apple costs). I would cancel my order for a bulk-size pack of apple peelers. And we could each stop writing down better comebacks/clapbacks to each other for the next round of passive aggressive apple-peeling induced jabs.
Happy sigh.
And what we have here is what I’ll lovingly present to you as… my Paleo Apple Pecan Coconut Crisp. Gosh, that felt GOOD!!! Because honestly, this post was really not about to happen. Let me tell you about this out-of-this-world apple crisp. It’s:
- so deliciously crispy on top, you can legit tap it with a spoon and hear it
- filled with warm, cozy apple filling
- amazingly oil-free (except that goshdarn coating of the pan!!)
- vegan, gluten-free, dairy-free, PALEO
- bursting with nutty goodness
- refined sugar-free
- made with just 5 tablespoons of added sugar
- … for the ENTIRE pan
- made with the simple, healthy ingredients you love
- plant-based and allergy-friendly
- tested like crazy so you don’t have to 😉
Grab your Pinterest-worthy bucket of apples, and meet me in the kitchen (as we have permanently cancelled plans for our apple grove)! It’s high-time we get our crispier than crisp Paleo Apple Pecan Coconut Crisp on! Shall we make some apple cider while we’re at it? 😉 I’m beyond excited about spending the season getting our pumpkin apple cinnamon home-baked deliciousness on. Thank you for being here and spending it with me. I can’t wait to hear what you think of this recipe, in the meantime, tell me:
What’s your favorite fall activity?
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀︎ Click below to Pin ☀︎
☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Blanched Almond Flour | Coconut Flakes | Glass Mixing Bowls | Swivel Fruit Peeler | Maple Syrup | Silicone Spatulas | Baking Pan (8-inch) | Coconut Sugar
- 3 medium apples, peeled and thinly sliced* (4 cups)
- 2 tablespoons coconut sugar
- 1 tablespoon pure maple syrup
- 1 tablespoon finely ground, blanched almond flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons water (optional)
- ¾ cup pecans, chopped
- ½ cup unsweetened coconut flakes
- ¼ cup finely ground, blanched almond flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
- Preheat oven to 350°F. Grease an 8-inch square baking pan with coconut oil. Set aside.
- In a large bowl, add all Filling ingredients: apples, coconut sugar, maple syrup, almond flour, cinnamon, nutmeg and vanilla extract. Using a rubber spatula, stir and fold until apples are fully coated and sugar has dissolved. If your mixture isn’t very wet, add in water—you’ll want to see 1-2 tablespoons liquid at the bottom of your mixing bowl. I used 1 ½ tablespoons water in mine.
- Pour this mixture into the prepared baking pan. Use the spatula to smooth apples into an even layer.
- Add all Topping ingredients to a medium bowl. Using a fork, stir and fold until crumbles form. Gently spoon evenly over apples, making sure to keep crumbles intact.
- Bake for 40-60 minutes. Mine took 45 minutes. It’s done when the top is a deep golden brown and the juice around the filling has thickened. To test, use a spoon to carefully lift up a corner of the crisp to see the juices. If it's still watery, bake for another 5 minutes.
- Allow to cool for 10-15 mins. Serve warm with a scoop with dairy-free ice cream on top. Enjoy! Storing instructions below.
- Refrigerator storing notes: Cover with foil, or transfer to an airtight container. Store in the refrigerator for up to 1 week. Reheat before serving.
- Room temperature storing notes: Cover with foil and store at room temperature for up to 2 days. The topping is more likely to stay crispy if stored at room temperature.
- To freeze: place in an airtight, freezer-friendly container for up to 2 weeks. Heat in 30-second increments until the filling is warm.
- More cozy Fall recipes: chocolate pumpkin bread, pecan brownies, maple cinnamon roasted pecans (paleo).
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
If you enjoyed these plant-based, allergy-friendly Paleo Apple Pecan Coconut Crisp, then you’ll just love these delicious and easy healthy recipes:
☀︎ More Gluten Free Vegan Paleo + Fall Recipes ☀︎
Ultimate Fudgy Paleo Vegan Brownies (V, GF, DF, Paleo) | Skillet-Roasted Maple Cinnamon Pecans (Vegan, GF, Paleo) | Gluten Free Vegan Chocolate Pumpkin Bread (GF, Dairy-Free, V) | No Bake Pecan Pie Bites (Paleo, Vegan, GF, DF) | No Bake Caramel Apple Tartlets (GF, DF, Vegan) | Pumpkin Chocolate Chip Muffins (V, GF, One Bowl) | Gluten Free Vegan Pumpkin Bread (One Bowl, Whole Grain) | No Bake Paleo Chocolate Pecan Bars (Paleo, V, GF, Refined Sugar-Free) | and Paleo Almond Joy… just for fun. 😉
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
Facebook ☀︎ Pinterest ☀︎ Twitter ☀︎ Instagram
That looks amazing! I will have to try that when I’m done with my Whole30.
Thanks so much, Kim! Good luck with Whole30. I can’t wait to hear what you think! 🙂
I’m so glad this apple crisp recipe turned out in the end, and it sounds and looks wonderfully delicious! The topping does look incredibly crispy, too! 😉
Thanks so much, Marsha! It really was trickier than expected. Haha. It’s SO crispy–woohoo!!! xoxo
Made this when my In-Laws were visiting. This was super easy and it is absolutely delicious!! My MIL even asked for the recipe!! Thank you for sharing this recipe is definitely a must have! FYI I didn’t cover mine with tin foil and it turned out awesome! Also, the more variety of apples you can use, the better!!
Oh, when your MIL asks for the recipe, that’s when you KNOW it’s a winner! 😉 So happy to hear that you and your in-laws enjoyed this. So much YES on the variety of apples. Happy Baking!
Can’t wait to try this! Due to gluten sensitivity issues, I have been trying to bake on the healthier side using a few different flours and gluten-free oats (thank you Trader Joe’s) so I truly appreciate your recipes and their simplicity (not crazy or costly ingredients.) I have loved every thing I have made from your site! Thank you so much.
Hi Maria, thank you so much for taking the time to leave your wonderful comment. 🙂 It’s always been my goal to create tasty, healthier recipes that don’t require tricky/insanely hard-to-find ingredients (who has the time or inclination for that, right??). Your words motivate me to keeping going, and to create even better recipes. 🙂
It is absolutely my pleasure to create allergy-friendly treats for you. Hugs!
Apple crisp is one of my all time favorite desserts! I love the addition of coconut and pecans, can’t wait to try it in my next batch!
Oh yeah!! Can’t wait to hear what you think–coconut and pecans are big around these parts! 😉 Enjoy!
I really love apple and cinnamon, and with a dash of vanilla, it’s my favorite flavor. And this turned so much better than I expected. Thank you for sharing.
So glad to hear you enjoyed this, Ashley! 🙂
I have to avoid nuts due to a breastfeeding elimination diet. Could I substitute coconut flour in place of almond flour and add extra coconut flakes instead of pecans?
Thanks in advance, this looks delicious!!!
Hmm… this might be a bit tricky, Jillian. You could possibly try the following (no guarantees on the results though): sub the almond flour with equal amounts sunflower seed meal (hopefully seeds are okay), then sub the pecans with coconut. Good luck! P.S. I definitely would not recommend using coconut flour. It’s very unpredictable.
Thanks for this delicious crispy apple crisp. I have tried several recipes but I am one of those who prefers the crispy, crunchy topping and you nailed it with this recipe. I was short on pecans so I mixed in chopped walnuts. I love the coconut and maple syrup added to the topping. Thank you for FINALLY providing a great Paleo Grain Free recipe!
Hi Sheri! I’m so happy that you enjoyed my recipe. 🙂 Actually, it was one of my TOP goals to achieve that crunchy top. I literally tapped a spoon on the top as the ultimate test (dorky, I know haha): if I could actually hear how crunchy is was, then my recipe was done! 🙂 Thanks for taking the time to let me know the spoon test works! 😉 Happy Paleo Baking!
This looks absolutely delicious. I have an allergy to almonds. What would be a good substitute for almond flour? Possibly just gluten free flour? I think coconut flour is to heavy compared to almond. I used a lot of almond flour before I found out about the allergy.
Thanks!
Hi Andrea, the closest possible substitute would probably be cashew meal. The texture is pretty similar–but I haven’t tried it, so I’m not 100% sure. You can also try sunflower seed meal (for a nut-free option). Good luck! 🙂
Is there anyway to substitute the pecans with walnuts??
Hi Amy, subbing the pecans with an equal amount of chopped walnuts should work just fine. 🙂 Can’t wait to hear how it turns out!
I’ve had this recipe bookmarked for at least 2 months and I finally made it. It was great!I like this one better than a crisp with oatmeal. And it is just sweet enough to satisfy the sugar cravings.I didn’t use the ice cream either. I used walnuts instead of pecans because that is what I had. The last time I bought nuts at the bulk bin the walnuts were on sale for about $5.00 a pound and the pecans were $10.00 a pound. Easy choice for me.
Hi Lisa, so happy to hear you finally whipped this up! (And especially that it did not disappoint!) 🙂 Walnut vs. pecans: oh, I totally feel you! Sometimes it makes much more financial sense to swap the nuts. Thanks for reporting back. Enjoy!
I am currently on a non-dairy, non-gluten, non-refined sugar dairy and was so thrilled to find this recipe. I make a mean apple crumble (albeit with butter and brown sugar and flour). But your recipe hit the spot. It is fantastic. You don’t even notice that the usual ingredients are missing. Awesome job! Thank you so much!
Emily, thanks so much for your comment! 🙂 I tested and re-tested, and re-wrote this recipe countless times until I felt like it could really stand up to a traditional apple crisp. So it’s wonderful to hear your positive feedback! Good luck with going non-dairy, non-gluten and refined sugar free–you’ll find plenty on the site that fits! 🙂
Looks great! But, I’m allergic to nuts (as in can’t use almond flour….. ugh.) .. what would you suggest to substitute???
Thank you! Try sunflower seed meal! 🙂 Can’t wait to hear what you think!
Yum! This looks so good! I cant wait to try it!
Awesome! Hope you enjoy Suzanne!
Thanks for sharing! can I make it very far ahead of time?
You’re very welcome Vanessa! ☺️ I wouldn’t recommend making it too far in advance, as it tasted best the first day. Hope this helps!
I will be trying this recipe! Would you have a sense of calories/nutritional info? If it’s on here somewhere, I apologize, I didn’t see it. Thanks
Fantastic! No apologies needed. 🙂 I’m actually slowly but surely going through the process of adding nutritional info across the site. Thank you for bearing with me! Hope you enjoy the crisp. 🙂
Pinning!! I’m going to try and use this with summer berries and peaches!! Woot:)
Fantastic! Can’t wait to hear how it turns out. Also, you might enjoy my blueberry crisp recipe too: https://beamingbaker.com/vegan-gluten-free-blueberry-crisp-paleo-gf-v-dairy-free-refined-sugar-free/ ☺️
We did a “Thanksgiving in August’ last night for family since my entire family won’t be together for the holiday. A handful of people are trying to watch their sugar intake so I wanted to make something that fit their dietary needs. And then there were people who are die hard apple pie lovers, and I wanted to make sure they enjoyed it too. Needless to say, it was a hit! Next time, I would add maybe one or two more apples to make it “heartier” since there’s no grains in this. Thank you for such a wonderful recipe!
Omigosh, Thanksgiving in August sounds like so much fun!! What a great idea to celebrate the holidays early since you’re all together. 🙂 So happy everyone enjoyed it!
Can this recipe be double, and still use the same cooking time?
Hi Ilene! You’d most likely have to increase the baking time, but I’m not sure by how much. Start with an extra 5 minutes or so and check it regularly. Good luck!
Perfect timing. I just found your site and am making this for a girls night this weekend. A quick question. Do you add a drizzle of butter (love your comment on coconut oil in place of butter 😂) on the topping before baking?
Love your site (and cross out words 😂). So glad I found it
Mary
Hi Mary! No need to drizzle butter on top. It’ll be crispy—just make sure to serve it within a few hours. I’m so pleased that I could elicit a few giggles from ya. 🤣 Can’t wait to hear what you think!! P.S. Have a fantastic girls night!!! Xo
So glad I happened upon this recipe through a Google search! I made it for a church dessert potluck yesterday…the only Paleo dish on the table…and it was GONE!!! It was a huge hit. Can’t wait to make it again…and it’s definitely on my Thanksgiving menu!! Karen~
Oh wow!!! Don’t you love it when yours is the only one that people usually shy away from (paleo, vegan, dairy-free, etc), but it’s irresistible anyway? 🙂 I’m so pleased to hear that my recipe will make it into your Thanksgiving table! Amazing. Big hugs to you, Karen!! ❤️