Mushroom Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling topped with a golden, nutty crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The filling leans on tart-sweet apples, a touch of maple syrup, and warming cinnamon and ginger, while arrowroot starch helps it thicken into that perfect jammy consistency as it bakes. The topping is where things get really special: almond flour, roughly chopped pecans, and shredded coconut come together with coconut oil and maple syrup into a coarse, clumping crumble that bakes up deeply golden and satisfyingly crunchy. Every single ingredient here is whole-food and grain-free, so it fits naturally into a paleo lifestyle without any substitution gymnastics. Since there's nothing in this recipe that could hide a fungal ingredient — no store-bought sauces, no processed flavor packets — it's also a genuinely clean choice for anyone avoiding mushrooms or mushroom-derived additives. Serve it straight from the baking dish after a short rest, and the filling will have thickened just enough to scoop beautifully into bowls.
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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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