This apple crisp has a simple secret ingredient that makes it oh so delicious. The secret ingredient was orange zest. This is a fabulous trick I learned from my mother-in-law. She always makes her apple crisp with orange zest, and everyone always wants to know why it’s extra good! And now my second addition (secret ingredient) is a little caramel to the mix. Between these 2 it’s really hard to go wrong, and this apple crisp is sure to be a hit for you too! And now on to some other tips to help you make the best apple crisp!
What apples are best for apple crisp
McIntosh or Sweet Sixteen are my go-to choices. You can sometimes find McIntosh apples at the health food store. But your best bet for either apple is your local farmer’s market. Also if neither apple is available to you, ask your farmer and they’ll tell you the best apple in your area for baking!Granny Smiths are widely available and the easiest choice for an apple crisp. Their natural tang creates the perfect backdrop to the spices and caramel here.Honeycrisp and Pink Lady apples also work really well for baking.Cortland and Braeburns are also delicious but can be interesting to find here locally for me!
How to make this Paleo Apple Crisp step by step
Time Saving Tips
How to make this apple crisp gluten free, dairy free, and nut free. 2. Like I mentioned above you can make the topping ahead of time and have it frozen. You can also refrigerate it 1-2 days before you bake the apple crisp. This is really helpful when you’re making a larger dinner, (here’s looking at you Thanksgiving) and need to have as much as possible prepped ahead.
Best Toppings for Paleo Caramel Apple Crisp
Whew… so that’s everything I know to help you bake the best apple crisp you’ve ever had! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here and over on Instagram where you can tag me at #getinspiredeveryday with your photos of this Paleo Caramel Apple Crisp. 5 from 12 reviews 1 1/2 cups fine almond flour 1 cup chopped pecans, raw 2 Tablespoons tapioca starch 1 Teaspoon cinnamon, I like Vietnamese cinnamon 1 Teaspoon orange zest, grated with a microplane grater 1/2 Teaspoon sea salt, more to taste if you use coconut oil 1/4 cup maple syrup 6 Tablespoons melted ghee, butter, or coconut oil Apple Filling: 3 pounds baking apples like Granny Smith, peeled, cored, and sliced 1/4″, see notes 1/4 cup maple syrup 1/3–1/2 cup freshly squeezed orange juice, from 1 large orange 1 Teaspoon ground cinnamon 2 Teaspoons vanilla extract 1 Teaspoon tapioca starch 1/2 cup Double Coconut Salted Caramel Sauce, or caramel sauce of your choice In a medium sized bowl, mix together the almond flour, pecans, tapioca starch, cinnamon, orange zest, and sea salt. Add the maple syrup and melted ghee and stir together until a very clumpy topping forms. It should be similar to a cookie dough in texture. Place the apples in a 9″x13″ glass baking dish. Whisk together the maple syrup, orange juice, cinnamon, vanilla, and tapioca until combined. Pour the mixture evenly over the top of the apples. Toss lightly with your hands to combine, then spread the apples out evenly. Spoon the topping over the apples in small pieces, trying to space it out to cover as much surface area as possible. You may need to pat it out a bit with your hands. Bake the apple crisp until golden brown and bubbling, about 45 minutes. Remove from the oven and cool slightly before serving hot, warm, or at room temperature. Drizzle the caramel sauce over the top just before serving.
