Nutmeg 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 dessert is the kind of thing that makes your kitchen smell absolutely incredible. The filling leans on cinnamon and ginger for its cozy spice profile, which means you get all the warmth of a classic crisp without reaching for nutmeg at any point in the recipe. Arrowroot starch thickens the juices naturally as everything bakes, so the filling turns glossy and jammy rather than watery or starchy. The crumble topping comes together with just a fork — coconut oil and maple syrup bind the almond flour and pecans into satisfying, crunchy clusters that stay crisp even after the dish rests. Lemon juice in the filling keeps the apples bright and balances the sweetness of the maple syrup beautifully. Let it rest for a full ten minutes after it comes out of the oven and the filling will set up just enough to scoop cleanly into bowls. Serve it as-is or with a dollop of coconut cream for something that feels genuinely indulgent.
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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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