Paleo Dutch Apple Pie

Apple pie is about as classic as it gets, and this rustic twist is just right for a casual holiday meal with loved ones. Sweet apples, a sticky caramel sauce, and a crunchy streusel topping. Perfection.

Please share:

Today continues with the Thanksgiving theme. We are t-minus 9 days from Turkey Day and I’ve still got some recipes I’ll be posting this week. I posted a survey on Facebook last week to see what gluten-free paleo-ified dishes you guys wanted to see, and the results were nearly unanimous on 3 different dishes: Green Bean Casserole, Stuffing/Dressing, and Pie. Any and all pie.

I have already made the Mini Pumpkin Pie Tarts and the Chocolate Pecan Pie, so it only makes sense that I’d add another classic and all-American pie to the list: Apple! I’ve never been a fan of two-crust pies, and I love streusel topping so that’s what I did here. I had this super delicious apple pie recipe with sliced apples that I made PP (pre-paleo) that I used to eat with vanilla ice cream, and since I knew how much I already loved it, I went ahead and stuck as close to that recipe as possible, modifying it to substitute the refined sugar and flour, but with the same delicious apple slices.

Now, I’ll be honest, this is actually more of a crumble or cobbler than a pie, and I actually prefer it this way, but it’s still delicious with some coconut milk or dairy free vanilla ice cream on it. I cut my apples in chunks, rather than slices, for a more substantial dessert, but if you prefer to slice the apples, I think it would be just as great. You can add to this pie dish some lemon juice in the mixing bowl as well for a great addition of flavor, or just the regular vanilla, maple syrup, which is always a win. 

And if you’re wondering what that delicious caramel-looking stuff is drizzled all over the top, it’s this delicious dairy-free caramel from Elana’s Pantry which you can play with, and add any apple pie spice you prefer. I made WAY too much from some brownies that I brought to a cookie exchange last week and decided to add some to this crumble. It adds just the perfect touch, so I would highly recommend you make some, probably just a single batch, not a double like I made (or do it! If you are a paleo apple pie fan), and go to town. My kids love dipping their apples in it. Maybe because I hogged all the apple pie so there was hardly any pie dish left for them. I’m such a good mom. By the way, this great paleo apple pie is excellent for eating at room temperature. Go bake! 

Dutch Apple Crumble | Our Paleo Life

Paleo Dutch Apple Pie

Yield: 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Apple pie is about as classic as it gets, and this rustic twist is just right for a casual holiday meal with loved ones. Sweet apples, a sticky caramel sauce, and a crunchy streusel topping. Perfection.



  • 5 Baking Apples, like Honeycrisp
  • ½ cup Ghee or Grass-Fed Butter
  • 1½ Tbsp Arrowroot Starch
  • ½ cup Maple Syrup
  • ½ cup Coconut Sugar
  • 1 tsp Pure Vanilla Extract, I use Tahitian
  • 1 Tbsp Water


  • 2 cups Almond Flour
  • ¼ tsp Sea Salt
  • 1 tsp Cinnamon
  • 2 Tbsp Palm Shortening
  • 1 Large Egg


  • 1 cup Almonds, finely chopped
  • ½ cup Unsweetened Shredded Coconut
  • 1 Tbsp Maple Sugar, or Coconut Sugar
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
  • 1 pinch Sea Salt
  • 2 Tbsp Honey



  1. Combine almond flour, salt, and cinnamon in a large bowl.
  2. Add egg and shortening and cut in with a pastry blender until evenly combined and mixture can be pressed together between your fingers.
  3. Dump crust mixture into a 9" pie plate (not deep dish) and press evenly across the bottom and up the sides. Set aside.


  1. Preheat oven to 375°F.
  2. Peel apples and cut into wedges using an apple slicer. This will also core the apple. Discard the core. Cut each apple wedge into 3 chunks.
  3. Combine all filling ingredients into a medium saucepan.
  4. Heat over medium-high until mixture boils, stirring occasionally. Continue to boil about 5 minutes, or until mixture thickens and coats a wooden spoon.
  5. Remove from heat and pour into the prepared pie crust. Adjust the filling so it fills the pie crust evenly, all the way to the edges.
  6. Bake at 375°F for 10 minutes.
  7. While the pie is baking, prepare the streusel topping.
  8. After 10 minutes, remove the pie from the oven and top with the streusel, completely covering the apples.
  9. Reduce the oven temp to 350°F and continue baking for an additional 15 minutes.
  10. Remove pie from oven and cool on a wire rack.
  11. Serve warm for best flavor. Drizzle with dairy-free caramel sauce.

Streusel Topping

  1. Combine all streusel ingredients except honey in a large bowl. Mix with your clean hands or a fork until well combined.
  2. Add honey. The best way to mix it in evenly is to just get in there with your hands, evenly coating everything until the mixture is crumbly.
  3. Use your hands to evenly crumble the streusel on top of the pie.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 661Total Fat: 45gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 60mgSodium: 203mgCarbohydrates: 62gFiber: 10gSugar: 47gProtein: 11g

Please share:

  1. Dropping by to let you know that I’ve featured this recipe at my Thanksgiving Dessert Round-up and Linky. I would love for you to stop over and share all your other great Thanksgiving dessert ideas.
    Happy Thanksgiving!
    Maria @ Krafty Cards etc.

  2. Love your site!!!! Is palm shortening the same kind of palm that is being grown by cutting down large parts of the rain forest? What’s a good alternative?

  3. Just a little concerned about “palm ” shortening. Is that made from palm oil? I haven’t come across it here in Australia but palm oil is an absolute NO NO for me as clearing of the land to produce it is destroying the habitat of the Orangutans. Could you not promote an alternative shortening? Incidentally the pie looks delicious!

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