Caffeine Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling beneath a golden, nutty crumble — this dessert is the kind of thing that makes the whole kitchen smell 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 satisfyingly crunchy without a trace of oats or refined grains. Arrowroot starch helps the apple filling thicken up beautifully as it bakes, so you get that classic, jammy consistency without any cornstarch or flour. A touch of ginger alongside the cinnamon gives the filling a gentle warmth that keeps every bite interesting. Every single ingredient here is naturally free of stimulants, so you can enjoy a generous scoop after dinner without any second thoughts. It's the kind of wholesome, crowd-pleasing dessert that works just as well for a weeknight treat as it does for a holiday table.
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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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