Lactose Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling topped with a golden, nutty crumble — this dessert hits every cozy note you want from a classic crisp without a single drop of dairy. The topping leans on almond flour, chopped pecans, and shredded coconut, all bound together with maple syrup and melted coconut oil, so you get that irresistible crunch without butter or cream anywhere in sight. Arrowroot starch thickens the apple filling beautifully as it bakes, giving you that jammy, glossy texture that makes every spoonful feel indulgent. A touch of ginger alongside the cinnamon adds just enough warmth to keep things interesting, while the lemon juice brightens the whole dish and keeps the apples from turning flat or overly sweet. The crumble bakes up deep golden brown with crispy edges and a slightly chewy center — the kind of topping you'll want to eat straight from the bowl. It's the sort of dessert that works just as well for a weeknight treat as it does for a dinner party, and nobody at the table will miss the traditional version.
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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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