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Elegant Cakes – Paleo Vegan Apple Crisp
Life Should Be Cake

Paleo Vegan Apple Crisp

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This paleo vegan apple crisp is entirely maple-sweetened and has a crunchy walnut topping!

I actually wanted to share a blueberry version of this crisp about a week ago but then realized almost nobody (except maybe me?) cares about berries anymore. So here’s an apple version instead!

I’ve been getting a lot of questions recently about whether or not the small amount of coconut flour in certain recipes is really needed. It is!

This recipe only calls for 1 tablespoon, but since coconut flour absorbs a lot of liquid, this apple crisp won’t come out the same without it and probably won’t be as nice and crisp as it should be.

If you like grain-free baking, I suggest just getting some coconut flour. It’s expensive but you usually use such a small amount at a time that it lasts a really, really long time!

I also added more chopped walnuts than flour. I figured they’d help with the crunchiness and they did! Normally I’d say to leave out the nuts if you want, but they’re essential here. You could also use pecans instead. I just used walnuts because they’re cheaper. :D

And the entire thing is maple syrup sweetened! There are only 7 tablespoons of added sweetener in the entire crisp, so make sure to use sweet apples rather than tart. The apple part was plenty sweet but the topping was just sweet enough.

If you want it sweeter, I recommend topping this crisp with the vanilla sauce I posted last week.

I actually meant to use butter in this but accidentally used coconut oil instead, making this apple crisp vegan + dairy-free! If you want to use butter, you’d probably need to use a little more. Maybe 3.5 tablespoons? It’s just a guess, though!

The only downside to the topping business is that it gets a bit soft on the second day. As have all paleo / grain-free crisps and crumbles I’ve tried. If you don’t think you can eat all of it on the first day, the recipe is easily halvable!

Paleo Vegan Apple Crisp (grain-free, gluten-free, dairy-free)

Note: I originally posted this recipe a few years ago but updated it to add 50% more topping, use a food processor to chop the nuts (which saves a ton of time!) and to pat down any walnuts that stick out of the topping to prevent burning.

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