Cashew Free Paleo Apple Crisp with Almond & Pecan Topping
Warm spiced apples bubbling beneath a golden, crunchy topping — this dessert hits every note you want from a classic crisp without a single grain or refined sugar in sight. The filling gets its silky, jammy texture from arrowroot starch and a splash of lemon juice, while maple syrup and a pinch of ginger give it that cozy, layered sweetness. The crumble is built on almond flour and roughly chopped pecans, so every bite delivers real nutty depth and satisfying crunch — no cashews, no fillers, nothing to second-guess. Shredded coconut and melted coconut oil bind it all together into a topping that bakes up beautifully golden and fragrant. It's the kind of recipe that makes the whole kitchen smell incredible and looks far more impressive than the effort involved. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something truly spoonable and rich. Serve it as-is or alongside your favorite dairy-free scoop for a dessert that genuinely earns its place at any 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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