Oats Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling crowned with a golden, nutty crumble — this dessert hits every note you want from a classic crisp without a single grain in sight. The topping leans on almond flour, roughly chopped pecans, and shredded coconut to deliver that irresistible crunch, and it clumps together beautifully thanks to melted coconut oil and maple syrup. Traditional crisp recipes almost always call for rolled oats, which makes finding a safe version genuinely tricky, but this one skips them entirely while still achieving that satisfying, textured topping you're after. The apple filling gets a subtle lift from lemon juice, cinnamon, and ginger, and arrowroot starch helps it thicken into a glossy, jammy layer as it bakes. Everything comes together in one baking dish, which means minimal cleanup and maximum reward. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something truly spoonable and rich. Serve it as-is or alongside your favorite dairy-free scoop for a dessert that feels indulgent but is built entirely from whole, recognizable ingredients.
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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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