Hazelnut Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling crowned with a golden, crunchy topping — this is the kind of dessert that makes the whole kitchen smell incredible. The crumble comes together with almond flour, roughly chopped pecans, and shredded coconut, all bound with maple syrup and coconut oil for a topping that crisps up beautifully in the oven. Arrowroot starch thickens the apple filling just enough so every scoop holds together, while cinnamon, ginger, and a splash of lemon juice keep the flavor bright and layered. Many store-bought or restaurant versions of this classic dessert sneak in hazelnut-based products or mixed nut blends, so making it from scratch with a clearly defined ingredient list gives you full control over what goes in the dish. The paleo-friendly approach here means no grains, no refined sugar, and nothing you'd have to second-guess — just whole, recognizable ingredients from start to finish. It's genuinely easy to pull off, and that ten-minute rest after baking is worth every second of patience.
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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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