Breastfeeding Friendly 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 the whole kitchen smell incredible. The topping leans on almond flour, chopped pecans, and shredded coconut for a satisfying crunch that holds together beautifully without any refined grains or processed ingredients. Maple syrup does the sweetening throughout, so you're getting natural sugars rather than anything artificial, which matters when what you eat passes along to your baby. Apples bring fiber and vitamin C to the table, while pecans and almonds add healthy fats and a little protein — exactly the kind of nutrient density that supports a breastfeeding body. A touch of cinnamon and ginger keeps the flavor warm and complex without relying on anything that might cause concern during nursing. The whole thing comes together in one baking dish with straightforward steps, so it's genuinely doable even on a tired day. Serve it warm on its own or with a scoop of coconut cream for a feel-good treat you can enjoy without second-guessing a single ingredient.
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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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