Honey Free Paleo Apple Crisp with Almond & Pecan Topping
Warm spiced apples bubbling beneath a golden, nutty crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The filling gets its sweetness entirely from maple syrup, with arrowroot starch helping it thicken into that glossy, jammy texture you want pooling up around the edges of the dish. A bright hit of lemon juice and a touch of ground ginger keep the apples from tasting flat, while the cinnamon ties everything together. The topping is where things get really good: almond flour, roughly chopped pecans, and shredded coconut come together with melted coconut oil and maple syrup into a coarse, clumping crumble that bakes up deep golden and satisfyingly crunchy. Every single ingredient here is naturally free of honey, so there's no need to scrutinize labels or swap anything out — the recipe is already built that way from the ground up. It's paleo-friendly, genuinely crowd-pleasing, and just as at home on a weeknight as it is on a holiday table. Let it rest for a few minutes before you dig in so the filling can settle into something truly spoonable.
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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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