Celery 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 your kitchen smell absolutely 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 conventional flour in sight. Maple syrup and coconut oil bind everything together naturally, so the crumble bakes up deep golden and slightly caramelized in a way that feels genuinely indulgent. A touch of arrowroot starch in the filling helps the apple juices thicken into a glossy, jammy layer that holds its shape beautifully when you scoop it out. The spice blend — cinnamon, ginger, and a squeeze of lemon — keeps the flavors bright and layered rather than one-note sweet. Every single ingredient here is straightforward and whole-food based, so there's no need to scan labels for hidden additives or worry about what's lurking in a store-bought mix. Serve it warm with a scoop of coconut cream and it's the kind of crowd-pleasing dessert nobody will believe came together so simply.
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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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