Paleo Apple Crumble
Level
Easy
Time
 70 Min
Serves
8
Published November 23, 2022 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Why you will LOVE this Paleo Apple CrumbleÂ
- This crumble is gluten-free, grain free, dairy free, paleo.
- No refined sugars!
- This crumble is very easy to make.
- This recipe has staple ingredients…nothing weird this time!
What you need to make this Paleo Apple CrumbleÂ
- pecans
- walnuts
- slivered almonds
- coconut oil
- sea salt
- apples
- lemon
- cinnamon
- maple syrup
- almond flour
- Â ground flaxseeds
What Equipment do I need to make this Paleo Apple Crumble?
- mixing bowl
- baking sheet
- soup pot
- 9×13 baking dish
How do I make this Paleo Apple Crumble?
It’s EASY!
Step 1:
Preheat the oven to 325 F.
Step 2:
Make topping first. Mix chopped nuts, 1 tbsp maple syrup, melted coconut oil, sea salt in a medium bowl.
Step 3:
Spread out on a baking sheet and bake about 10 minutes. Nuts should be light golden brown. When the nuts are done set the over to 350 F.
Step 4:
While nuts are baking, make the apple base. Using a soup pot, add diced apple, lemon zest and juice, 3 tbsp maple syrup and cinnamon.
Step 5:
Bring to a boil over medium heat, stirring every few minutes until the apples have softened.
Step 6:
When apples have softened, remove from heat and mix in almond flour and flaxseeds.
Step 7:
Transfer to a baking dish. Add nut topping.
Step 8:
Bake about 35 minutes until the top is golden brown. Cover with foil if you’re worried about burning the nut topping.
Step 9:
Serve in individual dishes.
Key Ingredients & Substitutions:
- Apples– I chose Cortland apples for this recipe because that’s what I had. Any apple would probably work. I have made this same recipe with (6 cups) peaches, pears or zucchini. Zucchini was a bit unusual but with ice cream on top it was wonderful.Â
- Cinnamon– I chose cinnamon because it’s a pantry staple. Pumpkin spice would also work. For pears, cardamom pairs nicely.Â
- Almond flour– Almond flour is an excellent gluten free flour to use in baking. It supports both the paleo and keto diets. I didn’t test other flours for this recipe.Â
- Ground flaxseeds-Â I chose to include ground flaxseeds in this recipe for their omega 3 content. If you don’t have flaxseeds you could substitute with more almond flour.
- Coconut oil– I used melted coconut oil because it has a high heat point and tends not to burn. Avocado oil would also work.
- Nuts – I used pecans, walnuts and slivered almonds for this recipe. I chose slivered almonds specifically because they don’t need to be chopped. If you don’t have slivered almonds, regular almonds are a suitable substitute but you will need to chop them. Be sure to buy your nuts raw. Sometimes nuts are packaged with canola or soybean oils on them. Do not buy these. Seed oils ruin the nutritional benefits of nuts. Read labels to ensure your nuts are raw. I buy all my nuts at Costco.
- Maple Syrup- Monk fruit sweetener is a good substitute if you’re trying to limit sugar intake.
How to Store this Paleo Apple Crumble
This crumble can be made the day before you plan on serving it. Cover with plastic wrap and keep in the fridge. The crumble can be reheated in the oven prior to serving (remove plastic wrap when reheating in the oven!)
Store left over crumble in an air-tight container and keep in the fridge. Best if eaten within 4 days.
Paleo Apple Crumble
Equipment
- Medium bowl
- Cookie sheet
- soup pot
- 9x 13 baking dish
Ingredients
- 1 cup pecans
- 1/2 cup walnuts
- 1/2 cup slivered almonds
- 1.5 tbsp coconut oil melted
- 1/4 tsp sea salt
- 6 apples peeled, cored, diced
- 1 lemon zested and juiced
- 3/4 tsp cinnamon
- 4 tbsp maple syrup divided (reserve 1 tbsp for topping)
- 1/4 cup blanched almond flour
- 1.5 tbsp ground flaxseeds
Instructions
- Preheat the oven to 325 F.
- Make topping first. Mix chopped nuts, 1 tbsp maple syrup, melted coconut oil, sea salt in a medium bowl.
- Spread out on a baking sheet and bake about 10 minutes. Nuts should be light golden brown. When the nuts are done set the over to 350 F.
- While nuts are baking, make the apple base. Using a soup pot, add diced apple, lemon zest and juice, 3 tbsp maple syrup and cinnamon.
- Bring to a boil over medium heat, stirring every few minutes until the apples have softened.
- When apples have softened, remove from heat and mix in almond flour and flaxseeds.
- Transfer to a baking dish. Add nut topping.
- Bake about 35 minutes until the top is golden brown. Cover with foil if you're worried about burning the nut topping.
- Serve in individual dishes.
