Gluten Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling crowned with a golden, nutty crumble — this dessert delivers everything you love about a classic crisp without a single grain of wheat in sight. The topping leans on almond flour and roughly chopped pecans for that satisfying crunch, with shredded coconut and a drizzle of maple syrup binding it all into irresistible, clumpy clusters. Arrowroot starch does the quiet work of thickening the apple filling as it bakes, so you get that jammy, glossy texture that makes every spoonful feel indulgent. Lemon juice and a hint of ground ginger keep the sweetness bright and balanced rather than cloying. Every ingredient here is naturally free of gluten, so there's no swapping or substituting required — it's just a genuinely great dessert that happens to work for you. Serve it warm from the dish after that short rest, and the filling will have set just enough to scoop cleanly into bowls.
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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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