Nitrate & Nitrite Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling beneath a golden, nutty crumble — this dessert is the kind of thing that makes your kitchen smell like a fall afternoon and disappears fast from the pan. The topping comes together with almond flour, roughly chopped pecans, and shredded coconut, all bound with maple syrup and coconut oil for a texture that's crisp at the edges and slightly chewy in the middle. The apple filling gets a gentle lift from cinnamon, ginger, and a squeeze of lemon juice, with arrowroot starch helping it thicken into a glossy, jammy layer as it bakes. Every single ingredient here is naturally free of cured meats, processed additives, and the preservatives that sneak into so many packaged desserts — so you can serve this without a second thought. It's a genuinely crowd-pleasing recipe that happens to be clean by design, not by compromise. Let it rest for a few minutes after it comes out of the oven so the filling sets up properly, then scoop it warm into bowls and enjoy it just as it is.
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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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