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 the whole kitchen smell incredible on a fall evening. The topping comes together with almond flour, roughly chopped pecans, and unsweetened shredded coconut, all bound with maple syrup and melted coconut oil, so you get that satisfying crunch without any oats, butter, or refined sugar. Arrowroot starch thickens the apple filling naturally, and a little lemon juice plus ground ginger keeps the sweetness bright and balanced rather than cloying. Classic fruit crisps are usually off the table because of the oat-and-brown-sugar topping, but swapping in nut-based ingredients here delivers the same textural contrast with ingredients that fit the whole-food framework. It bakes at 350°F for 35 to 40 minutes until the edges are bubbling and the topping is deep golden brown — that visual cue alone is worth the wait. Serves 6, so it's just as at home at a dinner party as it is on a quiet weeknight. Let it rest for ten minutes before scooping and the filling thickens up beautifully.
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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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