Warm, fall-seasoned apples tossed and baked in luscious caramel and topped off with a crunchy topping of deliciousness makes the perfect fall dessert—Paleo and Vegan Caramel Apple Crisp! It’s easy to make and such a rewarding treat. Being Paleo, gluten-free, grain-free, refined sugar-free, vegan, dairy-free, and clean-eating, you can throw out all the guilt!
To make everything better, creating and shooting fall and Halloween recipes has me in higher spirits. 🤗 Take this Paleo and Vegan Caramel Apple Crisp for example. 😏🍏🍎 The smell of freshly baked apples, spiced with cinnamon, ginger, and nutmeg signal the fall time. 🛎🍁🍂
For this recipe, I decided to use granny smith and honey crisp apples, resulting in one sweet and delicious combination. 🤩
I was going to make a basic apple crisp, which you can still do with this recipe, but then I realized I had my Paleo and Vegan Caramel, which initiated an idea that I couldn’t deny. 😋
How good does caramel and apple go together? How about caramel and anything? Seriously. It’s a real thing. 😆
Let’s bring on the hungry eyes, as we talk about what makes this recipe so good. 🤤 The apple slices are tossed in a concoction of maple syrup and caramel before being baked—at this point you know it’s gonna be yummy. 😍 After the topping has turned to a golden crunchy layer, that’s when you can go ahead and add a scoop of my Creamy Vanilla Bean Paleo Ice Cream 🍨, and let’s not forget a hefty drizzle of more caramel. 😈
The softened apples merging with the crunchy topping adds a wonderful texture, while the warmth of the apple crisp and caramel with the cold ice cream equals one invigorating blend. 🤩🤩🤩 Something about the cold with hot dessert combo makes it seem like a deluxe treat.
To be honest, I’m not much of an apple dessert person. I’ll take a fresh apple for a snack, but I’ve never been a fan of apple desserts. That’s probably why this is Paleo and Vegan Caramel Apple Crisp is my first apple dessert, and it just so happened to sway me. 🤭
Before I tackle a traditional Paleo apple pie, I wanted to start small. Regardless of how easy this Paleo and Vegan Caramel Apple Crisp is, it still results in one impressive, satisfying treat! 🙌
To make this classic fall-inspired Paleo and Vegan Caramel Apple Crisp, we’re going to start by thinly slicing all the apples and putting them in a 9×13”baking dish.
Thereafter, add the tapioca flour/starch, lemon juice, maple syrup, caramel, vanilla extract, and spices and toss the apples with a spatula to coat them evenly.
Once the apples are fully coated, smooth them out in the dish to ensure even baking.
Then, make the topping by adding all the dry ingredients in a large mixing bowl and whisk together.
Next, add all the wet ingredients in a small bowl and whisk together.
Pour the wet ingredients into the dry and, using two forks, toss the mixture into crumbles.
Arrange the crumbles along the top of the apples evenly.
Bake the crisp for about 45 minutes or until the top has browned and the apple mixture is bubbling.
Let the crisp sit for ten minutes before serving!
Can you believe it? Such simple tasks for all this yumminess? 😉
Besides being tasty, let me tell you more reasons why you need to indulge in this Paleo and Vegan Caramel Apple Crisp. It’s:
- Refined sugar-free
- Made with nourishing ingredients
- Kid-friendly/picky eater-approved
- Simple and easy to make
- SO rewarding!
- Great for parties and gettogethers!
I’m hoping I convinced you enough! 😌 What are you waiting for? 🤷🏻♀️ Get to the store to grab some apples so you can enjoy this Paleo and Vegan Caramel Apple Crisp too. 🤗
If you make this recipe, don’t forget to take a picture 📸 and share it with me on social media, tagging @sabrinassinlesssecrets in the picture and hash tag #sabrinassinlesssecrets (#TripleS, #becausesinlessisdelicious, #sinlesssunday)so I don’t miss it! I wish you an amazing, hopefully cooler, week! 😘 See you next Sinless Sunday for more fall recipes! ❤️
- 5-6 medium-large apples, cored and thinly sliced or chopped (if you really like apple use 6; I used a mixture of granny smith and honey crisp apples)
- ¼ cup pure maple syrup
- ¼ cup Paleo and Vegan Caramel Sauce (you can lessen the salt also)
- 1 tablespoon tapioca starch/flour
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- ½ teaspoon cinnamon, preferably Ceylon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon sea salt, or to taste
- 1 cup + 2 tablespoons blanched almond flour (126g)
- ¼ cup tapioca flour/starch (30g)
- 3 tablespoons coconut flour (mine was 24g, but check your label because brands can vary in weight)
- 1 teaspoon cinnamon, preferably Ceylon cinnamon
- ¼ teaspoon sea salt, or to taste
- 1 cup chopped nuts (I used pecans and walnuts) (112g)
- 3 tablespoons pure maple syrup
- 3 tablespoons organic, unrefined extra virgin coconut oil, melted and cooled (42g)
- 1 tablespoon unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
- ½ teaspoon pure vanilla extract
- Start by making the Paleo and Vegan Salted Caramel Sauce (reduce the salt if needed).
- Next, preheat the oven to 350°F and prepare a 9"x13” baking dish; feel free to rub some coconut oil on it if needed.
- Thereafter, add all the apple slices in the baking dish and add the tapioca flour/starch, lemon juice, maple syrup, caramel, vanilla extract, and spices and toss the apples with a spatula to coat them evenly.
- Once the apples are fully coated, smooth them out in the dish to ensure even baking.
- Start by adding all the dry ingredients in a large mixing bowl and whisk together.
- Next, add all the wet ingredients in a small bowl and whisk together.
- Pour the wet ingredients into the dry and, using two forks, toss the mixture into crumbles.
- Arrange the crumbles along the top of the apples evenly.
- Bake the crisp for about 45 minutes or until the top has browned and the apple mixture is bubbling.
- Let the crisp sit for ten minutes before serving and enjoy with some of my Creamy Vanilla Bean Paleo Ice Cream and another drizzle of caramel sauce! 🙂
Store any leftovers in an airtight container. Reheat in the oven at 400° for about 5-6 minutes.
*The time includes making the (20 minute) caramel sauce.