Macadamia Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling crowned with a golden, nutty crumble — this dessert hits every note you want from a classic crisp without a single grain or refined sugar in sight. The topping leans on almond flour and roughly chopped pecans for that satisfying crunch, bound together with coconut oil and maple syrup so it clumps and crisps beautifully in the oven. Shredded coconut adds a subtle chewiness that takes the whole thing to another level. The apple filling gets a gentle lift from lemon juice, cinnamon, and ginger, while arrowroot starch helps it thicken into a glossy, jammy base that holds together when you scoop it. If you've ever worried about store-bought crisps or trail-mix-style toppings sneaking in unwanted tree nuts, making this from scratch means you control every ingredient on the list. It's the kind of dessert that smells incredible while it bakes and tastes even better after a short rest, when the filling has settled into something almost pie-like. Serve it warm on its own or with your favorite dairy-free topping for a crowd-pleasing finish that nobody will believe is this simple.
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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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