Seeds 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 like autumn. The topping leans on almond flour, roughly chopped pecans, and shredded coconut to deliver serious crunch and richness without a single seed in sight, so you can serve it confidently to anyone navigating that restriction. Arrowroot starch thickens the cinnamon-and-ginger-spiced filling beautifully, giving you that jammy, glossy texture you'd expect from a classic crisp. Maple syrup and coconut oil do all the sweetening and binding work, keeping every component clean and straightforward. The crumble bakes up deep golden brown with irresistible crispy edges, while the apple layer stays tender and just a little tart from a splash of lemon juice. Let it rest for a few minutes before you dig in — the filling tightens up and the whole thing becomes so much easier to scoop into bowls.
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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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