Grain Free/Dairy Free Apple Crisp

Authorlisa

Yields1 Serving

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Category

Ingredients

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

Directions

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Grain Free/Dairy Free Apple Crisp

Sign up for our newsletter

Join Our Monthly Email List & Tips 4 Better Health!

  • This field is for validation purposes and should be left unchanged.

Authorlisa

Yields1 Serving

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Category

Ingredients

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

Directions

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Grain Free/Dairy Free Apple Crisp
Grain Free/Dairy Free Apple Crisp

Authorlisa

Yields1 Serving

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Category

Ingredients

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

Directions

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Grain Free/Dairy Free Apple Crisp
Grain Free/Dairy Free Apple Crisp

Authorlisa

Yields1 Serving

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Category

Ingredients

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

Directions

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Grain Free/Dairy Free Apple Crisp
Grain Free/Dairy Free Apple Crisp

Authorlisa

Yields1 Serving

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Category

Ingredients

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

Directions

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Grain Free/Dairy Free Apple Crisp
Grain Free/Dairy Free Apple Crisp

Authorlisa

Yields1 Serving

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Category

Ingredients

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

Directions

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Grain Free/Dairy Free Apple Crisp
Grain Free/Dairy Free Apple Crisp

Authorlisa

Yields1 Serving

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Category

Ingredients

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

Directions

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Grain Free/Dairy Free Apple Crisp
Grain Free/Dairy Free Apple Crisp

Authorlisa

Yields1 Serving

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Category

Ingredients

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

Directions

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Grain Free/Dairy Free Apple Crisp
Grain Free/Dairy Free Apple Crisp

Authorlisa

Yields1 Serving

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Category

Ingredients

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

Directions

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Grain Free/Dairy Free Apple Crisp
Grain Free/Dairy Free Apple Crisp

Authorlisa

Yields1 Serving

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Category

Ingredients

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

Directions

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Grain Free/Dairy Free Apple Crisp
Grain Free/Dairy Free Apple Crisp

Authorlisa

Yields1 Serving

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Category

Ingredients

 0.25 cup real maple syrup
 1 tbsp lemon juice
 1 tbsp arrow root powder or tapioca starch
 1 tsp cinnamon
 0.25 tsp nutmeg
 0.13 tsp salt
 5.50 chopped and peeled apples (about 5 small to medium apples) - Cortland or Braeburns are best but any fresh ripe apple will be great.
Topping
 0.75 cup almond flour
 1 tbsp coconut flour
 2.50 tsp cinnamon
 3 tbsp coconut oil (refined if you don't like coconut flavor) room temperature (not melted)
 1 pinch less than 1/4tsp
 1 cup chopped/crushed nuts - pecans or walnuts work best

Directions

1

Directions:

2

Preheat the oven to 350°F

3

Mix the maple syrup, lemon juice, arrowroot/Tapioca powder, cinnamon, nutmeg, and salt together in a large bowl.

4

Peel the apples, core and cut into 1/3" pieces. Place the apples in the maple syrup mixture and stir until the apples are well coated in the mixture. Place in the ungreased 8x8" pan

5

In a medium mixing bowl, stir together the almond flour, coconut flour and cinnamon. Then add the coconut oil, maple syrup and salt and mix until combined.

6

Pulse the pecans or walnuts in a food processor a few times until they're in small pieces (about 1/8" in size). You can also chop them by hand but the food processor takes a lot less time. Stir the nuts into the topping mixture.

7

Drop walnut-sized pieces of topping over the apples. Gently press down any nuts that are sticking out so that they don't burn.

8

Bake for 40-50 minutes or until the topping is brown and crisp and the apples are bubbling. The topping will crisp up much slower than a traditional crisp, but don't worry as it will crisp up towards the very end of the baking time. Cover the crisp with foil if the topping starts to brown too early.

9

Let cool for 10 minutes and serve.

Grain Free/Dairy Free Apple Crisp
Grain Free/Dairy Free Apple Crisp