Chicken 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 layers almond flour, roughly chopped pecans, and shredded coconut with maple syrup and coconut oil, creating a texture that's crispy, rich, and deeply satisfying without a single grain of flour or refined sugar in sight. The apple filling gets a gentle lift from cinnamon, ginger, and a splash of lemon juice, while arrowroot starch helps it thicken into that glossy, jammy consistency you want pooling up around the edges of the dish. Everything here is naturally free from animal proteins, so there's no need to scan labels or swap anything out — the ingredient list is clean from start to finish. It's the kind of crowd-pleasing bake that works just as well for a casual weeknight treat as it does for a holiday table. Let it rest for a few minutes after it comes out of the oven and the filling will set up beautifully, making every scoop look as good as it tastes.
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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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