Fish 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 your kitchen smell absolutely incredible. The topping layers almond flour, roughly chopped pecans, and shredded coconut with maple syrup and coconut oil, baking down into something deeply crunchy and caramelized. The apples are tossed with cinnamon, ginger, lemon juice, and a touch of arrowroot starch, which thickens the filling into a glossy, jammy base that holds together beautifully when scooped. Every single ingredient here is naturally free from seafood and fish derivatives — no hidden sauces, no questionable additives, just whole, clean pantry staples. It's also a great pick for anyone eating grain-free or dairy-free, since the entire recipe leans on nuts, fruit, and coconut without sacrificing any of the comfort-food satisfaction you'd expect from a classic crisp. Let it rest those full ten minutes before serving — the filling tightens up and the topping stays crisp rather than steaming itself soft.
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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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