Beef Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling crowned with a golden, nutty crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The topping comes together with almond flour, roughly chopped pecans, and shredded coconut, all bound with maple syrup and coconut oil for a texture that's crispy, crumbly, and deeply satisfying. Arrowroot starch thickens the spiced apple filling naturally, so you get that perfect jammy consistency without any grain-based thickeners. A hit of lemon juice and ground ginger keeps the sweetness bright and balanced rather than cloying. Since every ingredient here is plant-based or nut-based, there's no need to scan labels for hidden animal proteins or worry about what's lurking in a store-bought topping mix. It's genuinely simple to pull off — just toss, layer, and bake — and the result looks and tastes far more impressive than the effort involved. Serve it warm straight from the dish and watch it disappear.
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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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