Shellfish Free 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 your kitchen smell absolutely incredible. The topping comes together with almond flour, roughly chopped pecans, and shredded coconut, all bound with maple syrup and coconut oil for a texture that's crispy, crumbly, and deeply satisfying. Arrowroot starch thickens the spiced apple filling naturally, so you get that glossy, jammy consistency without any grain-based thickeners. A hit of lemon juice and ground ginger keeps the sweetness bright and balanced rather than cloying. Since every ingredient here is straightforward and whole-food based, you never have to second-guess what's going into the dish — no processed additives, no mystery fillers. Let it rest for a few minutes after it comes out of the oven and the filling sets up beautifully, making it easy to scoop into bowls and serve warm.
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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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