My favorite chef, Jamie Oliver, recently shared his top apple crisp recipe, and ever since, I’ve been inspired to make a healthier and delicious version of my own! It’s not that I’ve been putting it off out of laziness—far from it. I’ve been busy baking up a storm! I’ve spent a lot of time making banana bread, golden soup, paleo chocolate chip cookies, Cham Tahini Cookies, and Chickpea Walnut Brownies from the Joyous Cookbook.
Now, let me introduce you to this delightful paleo and vegan apple crisp. It’s like a burst of sunshine and a nice change from all the chocolate treats I’ve been enjoying. Since it yields a large batch, I’ve been having it for breakfast with some sheep’s milk yogurt, aside from enjoying it as a dessert after dinner. Walker skips it at breakfast due to his intermittent fasting routine, but he certainly indulges in it at night!
This apple crisp is everything you’d dream of: crumbly and crispy on top with a sweet and tender (but not mushy) apple base. I prefer my fruit cobblers with a bit of texture—except for blueberries or raspberries—so I cook the apples until they’re tender but not mushy. If you prefer them softer, just bake a bit longer than indicated below.
Not only is this recipe flavorful and delightful, but it’s also completely vegan and paleo-friendly, making it ideal for anyone with dietary restrictions or allergies in your household. Plus, it’s gentle on your digestion! This recipe is a loose adaptation of the Grain-free Nutty Granola from my second cookbook, Joyous Detox. I enjoy making grain-free crisps (without oats) because that’s what my digestion benefits from.
This apple crisp recipe is…
To make it nut-free, simply skip the almonds and walnuts, and add pumpkin seeds as a substitute.
Update: I’ve increased the amount of water to keep the apples moist; it originally called for 1/4 cup, but I’ve raised it to 1/2 cup.
The toughest decision you’ll face is choosing which ice cream to serve on top! I hope this recipe becomes a favorite in your rotation. It’s perfect for treating your mom on Mother’s Day!
Have a wonderful day!
This sounds delicious! Unfortunately, I’m allergic to walnuts, pecans, and cashews. Can I swap walnuts for something else? More almonds, maybe?
I suggest using oats or quinoa flakes: https://www.joyoushealth.com/11810-blog-coconut-crisp-topping-for-fruit-dairy-free-gluten-free
Can I adapt the topping for peach filling in a peach crisp?
Absolutely, why not!
Can you recommend substitutions for shredded coconut?
You can either leave it out or replace it with some almond flour.
I’m planning to make this tomorrow with coconut ice cream—it seems perfect for a cold, snowy day!
That’s a fantastic idea!
Hi Joy,
I made this today. The house smells incredible, and the apple crisp turned out delicious. I left out the almonds and added oats instead.
Sounds amazing! I’m so glad you enjoyed it, Joy!
This sounds tasty, but I’m puzzled by your update about the water amount. The note mentioned it was “1/4 cup and has been increased to 1 cup,” yet the recipe says 1/2 cup.
Oops! That was a typo—it’s corrected now!
I’m thinking of making a mini version for myself this weekend.
That’s a great idea!
