Eggless Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling crowned with a golden, nutty crumble — this dessert hits every cozy note you want from a classic crisp, and it does it without a single egg in sight. The topping leans on almond flour, roughly chopped pecans, and shredded coconut, all bound together with maple syrup and melted coconut oil, so the texture is genuinely crunchy and satisfying rather than gummy or flat. Arrowroot starch in the filling does the thickening work beautifully, giving you that glossy, jammy apple base that holds together when you scoop it out. A touch of ginger alongside the cinnamon keeps the flavor from being one-note, adding just enough warmth to make the whole kitchen smell incredible while it bakes. Because every ingredient here is naturally free of eggs, there's no substitution juggling or wondering whether a binding agent will behave — the recipe simply works as written. Let it rest for those ten minutes after it comes out of the oven and you'll be rewarded with a filling that's thick, fragrant, and perfectly scoopable. Serve it on its own or with your favorite dairy-free topping for a dessert that feels genuinely indulgent.
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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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