Barley Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling crowned with a golden, nutty crumble — this dessert hits every cozy note you want from a classic crisp without a single grain in sight. The topping leans on almond flour, roughly chopped pecans, and shredded coconut, which together create a texture that's genuinely crunchy and satisfying rather than a sad substitute for the real thing. Arrowroot starch thickens the apple filling beautifully, so you get that glossy, jammy consistency that makes every spoonful feel indulgent. Maple syrup and coconut oil do all the sweetening and binding work, meaning there's no need to reach for anything processed or grain-derived. The lemon juice and double hit of cinnamon and ginger keep the flavor bright and a little spiced, so it never tastes flat or one-note. It's the kind of dessert that disappears fast at a dinner table, and nobody will miss the oats.
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Learn more →Ingredients
6 servings
For the apple filling
- 6 medium apples (about 2 ½ lb), peeled, cored, and sliced ¼-inch thick
- 2 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp lemon juice
For the crumble topping
- 1 cup almond flour
- 1 cup raw pecans, roughly chopped
- ¼ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, toss the sliced apples with the maple syrup, arrowroot starch, cinnamon, ginger, and lemon juice until every slice is evenly coated. Transfer the apple mixture to the prepared baking dish and spread into an even layer.
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