Slow Cooker Apple Crisp

Years ago I made apple crisp in the crockpot. I can’t remember the recipe I followed but I remembered it was super good and I wanted to recreate a mostly paleo, completely gluten-free version!

This recipe isn’t perfect yet but it’s too good to keep to myself. The topping needs a little tweaking to become more crispy but the filling is on point and it still tasted delicious. Bonus: your kitchen will smell amazing.


Crockpot Apple Crisp



5 apples cut in small pieces (I used gala because that’s what we had, but any kind would work)

1 tablespoon of lemon juice

1/2 tablespoon of cinnamon

1 teaspoon of nutmeg

1/2 teaspoon of vanilla extract

1 tablespoon of tapioca flour

1/4 cup of maple syrup



1/3 cup of walnuts

1/3 cup of pecans

1/3 cup of coconut flour

1 cup of almond flour

1/2 teaspoon of cinnamon

4 tablespoons of butter cut in small cubes

3 tablespoons of melted butter


1. Place all the ingredients for the filling in the crock pot and stir so the apples are all coated
2. Put the walnuts and pecans in a food processor and grind until the nuts are small pieces but not finely ground
3. Mix nuts, coconut flour, almond flour and cinnamon together in a bowl. Add in 4 tablespoons of cold butter cut into cubes
4. Place topping on top of the apple mixture
5. Cover and cook on high for 2 hours
6. Pour 3 tablespoons of melted butter on top and gently mix together or “rake” in with a fork
7. Cover again and cook on high for another hour and a half
8. Turn slow cooker off and let sit uncovered for 30 minutes
9. Serve with almond milk ice cream and enjoy!



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