Citric Acid Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling beneath a golden, nutty crumble — this dessert hits every cozy note you want from a classic crisp without any of the usual additives that can sneak into store-bought versions. The topping comes together with almond flour, roughly chopped pecans, and shredded coconut, all bound with maple syrup and melted coconut oil, so every bite is richly textured and naturally sweet. Arrowroot starch thickens the filling beautifully as it bakes, meaning you get that glossy, jammy apple layer without relying on any processed thickeners. The small amount of lemon juice in the filling is the one ingredient worth flagging for anyone managing citric acid sensitivity — it can simply be left out or swapped for a splash of water if you need to keep things strictly free of it. Cinnamon and ginger do the heavy lifting on flavor, so the dish still tastes warm and complex either way. It bakes up in a single dish with minimal prep, and that ten-minute rest before serving is genuinely worth the wait — the filling tightens up and the topping stays crisp rather than soggy. Serve it straight from the dish and let everyone dig in.
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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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