Sheet Pan Paleo Apple Crisp (Gluten Free)
Who said that old sheet pan is only for dinner? Meet the Sheet Pan Apple Crisp one of the easiest, most crowd-pleasing fall dessert you will ever make. A generous layer of warm, cinnamon-spiced apples topped with a buttery grain free crisp that bakes up perfectly golden and crunchy every single time. No pie dish required, no pastry work, no fuss. Just the best apple crisp you have ever tasted, made completely paleo and gluten free.
Why Sheet Pan?
The sheet pan gives you maximum surface area, which means maximum crisp topping in every bite and more of those gorgeous golden, caramelized edges that everyone fights over. It also feeds a bigger crowd than a traditional 8×8 dish, making it perfect for Thanksgiving, fall dinner parties, or any gathering where you need a dessert that makes people happy with minimal effort. One pan, zero stress.
The Grain Free Crisp Topping
Traditional apple crisp toppings use oats and all-purpose flour. This paleo version uses cassava flour and either chopped pecans or walnuts for crunch and the result is better than any traditional crisp topping I have ever made. The cassava flour gives it a tender, shortbread-like quality while the nuts add incredible texture. Coconut sugar and ghee bring everything together into a crumble that bakes up deeply golden and absolutely irresistible.
The Best Apples for Paleo Apple Crisp
I reach for Honeycrisp apples here since they have the perfect balance of sweet and tart, and they hold their shape during baking without becoming mushy. Fuji, Braeburn, Pink Lady, and Granny Smith all work wonderfully too. A mix of two apple varieties gives a more complex, layered flavor. Whatever you choose, peel and slice them consistently so they cook evenly.
Tips for the Best Sheet Pan Paleo Apple Crisp
Do Not Overcrowd the Apples
Spread the apple mixture in an even layer across the sheet pan. If the apples are piled too high they will steam rather than caramelize, and you lose that gorgeous depth of flavor.
Keep the Topping Cold
Use cold ghee (or cold butter if not strictly paleo) when making the crisp topping. Cold fat creates a crumblier, crunchier topping similar to a good pie crust.
Add the Topping Last
Spread the topping evenly over the apples just before it goes in the oven. Do not press it down – a loose, irregular crumble bakes up with better texture than a packed one.
Serve Warm
Apple crisp is at its absolute best served warm from the oven, ideally with a scoop of coconut milk vanilla ice cream or a dollop of whipped coconut cream. The contrast of warm crisp and cold ice cream is one of fall’s greatest pleasures.
Use my Apple Cider Pie Filling Instead!
Want to make this even easier? Use a batch of my Apple Cider Pie Filling as the apple layer instead of making the filling from scratch. It is incredible as a shortcut and means you can have this on the table in under 30 minutes if the filling is already made. The Apple Cider Pie Filling recipe is on the blog and takes about 20 minutes to make, It is worth having in the fridge all fall!
More Fall Apple Recipes
If you are loving the apple season baking, be sure to check out the Apple Cider Donuts, Apple Cider Pie Filling, Glazed Apple Hand Pies, and Apple Pie Puffins on the blog. It is the ultimate fall apple baking collection!
Frequently Asked Questions
Can I make this Paleo Apple Crisp ahead?
Yes! Assemble the apple layer in the sheet pan and make the crisp topping separately, then refrigerate both. When ready to bake, scatter the topping over the apples and bake as directed. Add 5-10 minutes to the bake time if going straight from the fridge.
Can I make this nut free?
Yes! Simply omit the pecans or walnuts from the topping and increase the cassava flour by 2 tablespoons to compensate for the texture. The crisp topping will still be delicious.
How do I store leftovers?
Cover and refrigerate for up to 4 days. The topping will soften slightly overnight, so reheat in a 350°F oven uncovered for 10-15 minutes to crisp it back up.
Can I use a baking dish instead?
Absolutely! A 9×13 baking dish works beautifully for a slightly deeper, more traditional style crisp. The bake time may increase by 5-10 minutes.
Sheet Pan Apple Crisp (Paleo, Gluten Free)
Course: Back Porch Entertaining, Baked Goods, Gluten Free, Holiday + Seasonal, Paleo or Whole306
servings20
minutes30
minutesIngredients
- Filling
3 lb Honeycrisp Apples (or apple of choice), peeled, cored, and thinly sliced
3 Tbsp Coconut Sugar
2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Sea Salt
1 Tbsp Lemon Juice
1 Tbsp Ottos Cassava Flour
- Crisp Topping
1.5 cups Ottos Cassava Flour
3/4 cup Coconut Sugar
1/2 tsp Ground Cinnamon
1/4 tsp Sea Salt
1/2 cup Pecans or Walnuts, roughly chopped
1/2 cup Ghee, cold and cut into pieces (can sub cold butter)
Directions
- Preheat oven to 375F. Line a large rimmed sheet pan with parchment paper.
- Combine sliced apples, coconut sugar, cinnamon, nutmeg, salt, and lemon juice in a large bowl. Sprinkle cassava flour over the top and toss well to coat. Spread evenly on the prepared sheet pan.
- In a separate bowl, combine cassava flour, coconut sugar, cinnamon, and salt. Add cold ghee pieces and use your fingers or a pastry cutter to work it in until you have a crumbly mixture with pea-sized pieces of fat throughout. Stir in chopped pecans.
- Scatter the crisp topping evenly over the apple layer. Do not press down.
- Bake 30-35 minutes until the topping is deeply golden and the apples are bubbling around the edges.
- Let cool 10 minutes then serve warm with coconut milk ice cream or whipped coconut cream.
This Sheet Pan Apple Crisp is fall in a pan! Warm, golden, and exactly the kind of effortless dessert that makes everyone at the table happy. I hope it becomes a staple in your kitchen this season! If you make it, tag me on Instagram @backporchpaleo – I would love to see your golden crisp tops. Happy fall baking! 🍎🌿 — Michelle
