Turmeric 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 the whole kitchen smell incredible. The topping leans on almond flour, roughly chopped pecans, and shredded coconut, so every bite delivers serious crunch alongside that tender, cinnamon-spiced fruit underneath. Maple syrup does the sweetening throughout, keeping things naturally sweet without any refined sugar, while arrowroot starch helps the filling thicken up into something almost jammy as it bakes. A bright hit of lemon juice and a little ground ginger round out the apple layer with just enough complexity to keep it interesting. Many spice blends and pre-made crisp mixes sneak in anti-inflammatory add-ins that can be hard to spot on a label, but every ingredient here is straightforward and easy to verify at a glance. It's a genuinely crowd-pleasing bake that happens to work beautifully for anyone navigating specific spice sensitivities — no substitutions or compromises required.
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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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