Chestnut 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, chopped pecans, and shredded coconut for texture and richness, so every bite delivers that satisfying crunch without a single grain or refined sugar in sight. Arrowroot starch helps the cinnamon-and-ginger-spiced filling thicken up beautifully as it bakes, giving you that jammy, glossy consistency that makes a great crisp so irresistible. Coconut oil and maple syrup bind the crumble together just enough that it clumps and crisps in the oven rather than turning soggy or dense. For anyone navigating tree nut concerns around chestnuts specifically, this recipe keeps things clean — the nuts here are almonds and pecans, clearly listed with no ambiguity or hidden additions to worry about. It comes together with straightforward pantry staples and a single baking dish, which means cleanup is minimal and the reward is maximum. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly worth the wait.
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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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