AIP Cinnamon Thyme Apple Crisp (Paleo, Gluten Free, Coconut-Free)

This comforting AIP Cinnamon Thyme Apple Crisp is the perfect soul-warming dessert for cold fall and winter weather!

It’s Paleo Autoimmune Protocol compliant, super easy to make, and I’ve even included a coconut-free option for you if you happen to have a coconut intolerance. 

One taste of this delicious dessert and you won’t believe it is AIP and refined sugar free. The addition of fresh thyme adds a subtle savory note to the otherwise sweet flavor profile of this classic recipe.

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AIP Cinnamon Thyme Apple Crisp

Forget making a complicated pie crust – that’s way too much work when you need a treat that is quick to put together and requires no fuss in the kitchen. If you’re like me, you’d probably rather toss a few ingredients together then pop a baking dish in the oven! 

As much as I love cooking up delicious, new ways to enjoy comfort foods for the AIP,  there is so much to do during the holiday season that I’d rather spend a little less time in the kitchen. That means more time for loved ones, Christmas carols, and gift wrapping. 

Ingredients in this AIP Cinnamon Thyme Apple Crisp

Firm Apples 

I prefer Granny Smith as they have a wonderful, hardy texture that is perfect for baking, and their combination of sweetness and tartness go so well with the other flavors in this crisp.

Lemon Juice & Apple Juice

The lemon adds both a bit of extra but mild tartness and also helps to prevent discoloration of the apples. Apple juice (be sure to choose an additive-free brand, like Martinelli’s or Lakewood) also helps prevent discoloration while adding a bit of sweetness.

Maple Syrup & Honey

Sing it with me: “A spoonful of honey and maple makes the tartness go down!”

Since we’ve added the lemon juice to already sweet-tart apples, we want to boost the sweetness just a bit with pure maple syrup in the filling and honey in the crumble. Not too much, though – since on the AIP it’s recommended to stay under 20 grams of dietary sugars per day – but we do still want to enjoy our dessert and have it actually taste like a treat!

Cinnamon, Mace, & Thyme

Flavor, plus more flavor, plus something a little different to change it up from the usual. Cinnamon and mace (which is an aromatic stand-in for nutmeg – a fruit-based spice that is out on the AIP elimination phase) add familiar apple crisp flavors to this dessert.

Thyme adds an extra layer of flavor that will awaken your taste buds since it is unique and unexpected. You can totally leave the thyme out if you want, but I encourage you to try new things!

Keeping your palate guessing is one of my top tips to sticking with the AIP elimination.

Sliced Tigernuts

These tiny tubers are excellent nut substitutes, especially when toasted up and made crunchy-chewy, like in this dessert! (I’m a little obsessed with sliced tigernuts.)

Sustainable Palm Shortening OR Coconut Oil

Palm shortening adds a wonderful lightness and fluffiness to pastries, and ethically speaking be sure to source a non-GMO and sustainably sourced brand like this one.

But if you don’t want to use palm, you can totally use refined coconut oil instead. The texture will be more dense, but it will still be delicious!

Coconut Chips OR More Sliced Tigernuts

Coconut chips, which are basically a large-cut version of shredded coconut, make up the bulk of the crunch factor for the topping. If you need to avoid coconut, you can use more sliced tigernuts in their place.

Cassava Flour

This, combined with the fat and honey, is what binds all of the topping’s crunchy bits together! Since cassava flour brands can vary in dryness and absorbability, add a tablespoon of filtered water at a time if necessary if your mixture is excessively crumbly or seems too dry.

Ready to bake? Let’s go!

Get started by heating your oven to 350, then grease your baking dish with AIP compliant fat. Lard, coconut oil, or sustainable palm shortening all work well here.

Toss your chopped apples with lemon juice, maple syrup, apple juice, cinnamon, mace, thyme leaves, and salt in a large non-reactive bowl. 

To a separate bowl, add all of the topping ingredients and stir until the coconut chips are thoroughly coated and all ingredients are well combined. Add 1 tablespoon of filtered water at a time if necessary if your mixture is excessively crumbly or seems too dry.

Now spread the apple mixture into the baking dish in an even layer, then spread the topping evenly across the top. Bake for 30 minutes, then if needed cover the top loosely with aluminum foil or a baking sheet to prevent over-browning if needed. 

Continue baking for another 15-20 minutes or until the apple crisp is nice and bubbling. Remove from the oven and set aside to cool for 5-10 minutes.

Ready to serve your AIP Cinnamon Thyme Apple Crisp?

Serve it warm in bowls with some AIP coconut milk vanilla ice cream (I love this recipe).

Or serve it with a scoop of this AIP coconut-free ice cream (made with my homemade tigernut milk). IMPORTANT – Be sure to omit the guar gum and to use vanilla bean powder to keep the tigernut milk ice cream AIP compliant!

You can also top your warm crisp with some chilled whipped coconut cream if you tolerate coconut. Add a sprig of fresh thyme as a garnish if you want, then enjoy!

Love AIP treats like this dessert?

You’ll also love my:

AIP Linzer Torte Cookies

AIP Black Forest Cake Cookies

AIP Chocolate Chip Cookie Dough

I hope you enjoy this AIP spin on a classic apple crisp!

Let me know if you try it and what you think of the addition of thyme. I’d love to hear in the comments!

XO,