Pregnancy Friendly Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling beneath a golden, nutty crumble — this dessert is the kind of thing that makes the whole kitchen smell incredible. The filling comes together with fresh apples, a touch of maple syrup, lemon juice, and warming spices, while arrowroot starch helps it thicken into a glossy, jammy layer that holds together beautifully when scooped. The topping is a generous mix of almond flour, roughly chopped pecans, and shredded coconut, all bound with coconut oil and maple syrup into a satisfyingly crunchy, caramelized crust. Every ingredient here is whole-food and straightforward, which matters when you're being more intentional about what goes into your body. There's no refined sugar, no grains, and no mystery additives — just real, recognizable ingredients doing exactly what they should. It's the kind of comforting, crowd-pleasing dessert that doesn't require any compromise, and it's genuinely easy enough to pull off on a weeknight.
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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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