Capsaicin 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 the whole kitchen smell incredible. The topping leans on almond flour, roughly chopped pecans, and shredded coconut for a texture that's satisfyingly crunchy without a single grain of oats or refined flour in sight. Maple syrup and coconut oil pull everything together into a rustic, clumping crumble that bakes up deep golden and irresistible. The apple filling gets a gentle lift from cinnamon, ginger, and a squeeze of lemon juice, with arrowroot starch helping it thicken into that jammy, spoonable consistency you want in every bite. For anyone navigating a capsaicin-free approach, this recipe is naturally in the clear — every ingredient is warm and aromatic without a single chile, pepper, or spice that could cause concern. It's the kind of crowd-pleasing baked dessert that doesn't feel like a compromise in any direction, just genuinely good food made with clean, whole ingredients.
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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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