Peanut Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling topped with a golden, nutty crumble — this dessert hits every cozy note you want from a classic crisp, just built with cleaner, grain-free ingredients. The topping leans on almond flour and roughly chopped pecans for that irresistible crunch, bound together with coconut oil and maple syrup so it clumps and crisps beautifully in the oven. Spiced apples tossed with cinnamon, ginger, and a squeeze of lemon juice create a filling that's fragrant and jammy without any refined sugar or thickeners beyond a little arrowroot starch. Because the entire recipe is built around tree nuts rather than peanuts, there's no need to swap anything out or second-guess the ingredient list — it's naturally free of them from the start. The shredded coconut adds a subtle chew to the topping that takes it from good to genuinely great. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something scoopable and deeply satisfying. Serve it warm on its own or with a dollop of coconut cream for a dessert that feels indulgent but is made 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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