Emulsifier Free Paleo Apple Crisp with Almond & Pecan Topping
Warm spiced apples bubbling beneath a golden, crunchy topping — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The filling leans on arrowroot starch as a natural thickener, so the juices turn silky and glossy without any processed additives or synthetic stabilizers. That matters more than you might think, because conventional crisps and baked goods often sneak in emulsifiers through pre-mixed flours, flavored oils, or packaged toppings — none of which show up here. Instead, the crumble comes together with almond flour, raw pecans, shredded coconut, maple syrup, and melted coconut oil, binding naturally into those satisfying, clumpy clusters that bake up perfectly crisp. The apple filling gets a gentle lift from cinnamon, ginger, and a squeeze of lemon juice, keeping every bite bright and warmly spiced rather than cloying. It's the kind of wholesome, from-scratch dessert that works just as well for a casual weeknight treat as it does for a dinner party finish. Serve it straight from the dish while it's still warm and the topping has that irresistible snap.
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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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