Carrageenan Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling topped with a golden, nutty crumble — this dessert hits every cozy note you want from a classic crisp without a single questionable additive in sight. Many store-bought desserts and even some packaged toppings sneak in thickeners and stabilizers that can be hard to spot on a label, so making this from scratch puts you fully in control. The filling gets its luscious, jammy texture from arrowroot starch rather than anything processed, while maple syrup, cinnamon, ginger, and a squeeze of lemon juice layer in warmth and brightness. The topping is where things get really good — almond flour and roughly chopped pecans bake into a deeply golden, crunchy crust, with shredded coconut and coconut oil adding richness that feels genuinely indulgent. Every ingredient is whole and recognizable, which means you can serve this confidently to anyone keeping a close eye on what goes into their food. Let it rest for a few minutes after it comes out of the oven so the filling thickens up beautifully, then scoop it into bowls and enjoy it as-is or with whatever clean topping you love.
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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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