Lupin Free Paleo Apple Crisp with Almond & Pecan Topping
Warm spiced apples bubbling beneath 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 bakes up irresistibly crisp. The apple filling gets a gentle lift from cinnamon, ginger, and a squeeze of lemon juice, with arrowroot starch helping everything thicken into that perfect jammy texture as it bakes. Every ingredient here is naturally free from lupin — no grain flours, no legume-based fillers, nothing that sneaks in through a processed shortcut. That makes it a genuinely worry-free bake, not just a recipe with a few swaps bolted on. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something scoopable and deeply satisfying. Serve it as-is or with a dollop of coconut cream for a dessert that feels indulgent without any of the second-guessing.
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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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