Dairy 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 a drop of butter or cream in sight. The topping leans on almond flour, chopped pecans, and shredded coconut bound together with coconut oil and maple syrup, which means it crisps up beautifully in the oven while staying completely free of dairy. Arrowroot starch thickens the spiced apple filling just enough so it holds together in the dish rather than turning watery, and a splash of lemon juice keeps everything bright and balanced. Traditional crisp toppings rely heavily on cold butter for that sandy, clumping texture, but the melted coconut oil here does the same job — you'll get those satisfying golden clusters on every bite. The combination of cinnamon, ginger, and maple syrup makes the whole kitchen smell incredible while it bakes. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something almost jammy, perfect for spooning into bowls on its own or alongside your favorite dairy-free ice cream.
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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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