Pork Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling crowned with a golden, nutty crumble — this dessert is the kind of thing that makes your whole kitchen smell incredible. The topping layers almond flour, roughly chopped pecans, and shredded coconut with maple syrup and coconut oil, creating a texture that's crisp and crumbly in all the right ways. Tart lemon juice and a hint of ginger keep the apple filling bright and lively rather than cloyingly sweet, while arrowroot starch helps everything thicken up into that perfect, jammy consistency. Every single ingredient here is naturally free of pork and pork-derived products — no gelatin, no lard, no hidden animal fats to second-guess. It's a completely plant-based, grain-free dessert that doesn't ask you to compromise on flavor or comfort. Letting it rest for a few minutes after it comes out of the oven is worth the patience, because the filling sets just enough to scoop cleanly into bowls. Serve it as-is or with a drizzle of coconut cream for something truly special.
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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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