m. c. de marco: The New Kitchen Cookbook

Apple Crisp

This is a semi-traditional but non-dairy apple crisp recipe inspired by Easy Paleo Apple Crisp, plus some traditional apple crisp recipes like this one at Epicurious. It is no longer the least bit paleo.



  • 4 small-to-medium apples, peeled and sliced thin
  • 2 T. lemon juice
  • ½ T. vanilla extract
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • dash ground clove
  • 2 T. sweet red wine, sweet vermouth, or water (optional)


  • ½ c. all-purpose flour
  • ½ c. almond flour
  • ½ c. brown sugar
  • ½ tsp. cinnamon
  • ⅛ tsp. salt
  • ½ c. walnuts, chopped (optional)
  • ⅓ c. coconut oil (or shortening, or butter)


  1. Preheat oven to 375° (with convection).
  2. Mix dry crisp ingredients, then work in the oil with your fingers. Refrigerate.
  3. Prep apple ingredients and mix in a bowl.
  4. Fill a small baking dish (optionally greased or spray-oiled) with the apple mix.
  5. Top with crumbled crisp mix.
  6. Bake 20 minutes covered, then 10–30 minutes uncovered (until browned and bubbly).


The original recipe called for pecans and all almond flour.

Epicurious said you can make it a day ahead and reheat it (and called for all white flour).