Mustard Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling topped with a golden crumble of almond flour, chopped pecans, and toasted coconut — this is the kind of dessert that makes the whole kitchen smell incredible. The filling gets its silky body from arrowroot starch and a touch of maple syrup, while lemon juice and warming spices like cinnamon and ginger keep every bite bright and complex. The crumble topping comes together with just a fork and a drizzle of melted coconut oil, clumping into that perfect coarse, sandy texture that crisps up beautifully in the oven. Because every single ingredient here is naturally free of mustard and mustard derivatives, there's no label-scanning or substitution stress — just straightforward, wholesome cooking. This is a great option for anyone navigating condiment or spice allergies, since so many packaged desserts and spice blends can harbor hidden mustard. Let it rest for a few minutes after baking so the filling thickens up, then scoop it into bowls and enjoy it as-is or with your favorite dairy-free topping.
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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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