MSG 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 whole kitchen smell incredible. The filling layers tart apple slices with maple syrup, cinnamon, ginger, and a touch of lemon juice, while arrowroot starch helps everything thicken into a glossy, jammy base. The topping brings serious texture with almond flour, roughly chopped pecans, and shredded coconut all bound together with coconut oil and a drizzle of maple syrup — no oats, no grains, just pure crunch. Every single ingredient here is naturally free of added flavor enhancers, so there's no label-reading anxiety or wondering what's hiding in a spice blend. It's the kind of clean, whole-food dessert that feels indulgent without any of the usual compromise. Serve it straight from the dish after a short rest so the filling has time to settle, and don't be surprised if people ask for seconds before they've finished their first bowl.
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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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