Seed Oil Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling beneath a golden, crunchy topping — this dessert hits every note you want from a classic crisp without a drop of refined or industrial oil in sight. Coconut oil does all the heavy lifting in the crumble, binding together almond flour, chopped pecans, and shredded coconut into a topping that bakes up deeply golden and irresistibly nutty. The apple filling gets its silky, jammy texture from arrowroot starch rather than cornstarch, and maple syrup brings a rich, caramel-forward sweetness that pairs beautifully with the cinnamon and ginger. Skipping seed oils in baked desserts can feel tricky since so many recipes default to canola or vegetable oil, but coconut oil is a natural swap that actually improves the flavor here. A splash of lemon juice keeps the apples bright and balanced so the whole thing never tips into cloying territory. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable. Serve it warm on its own or with your favorite dairy-free topping — it disappears fast either way.
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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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