Vegetarian Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling beneath a golden, nutty crumble — this dessert hits every cozy note you want from a classic crisp without a single grain or refined sugar in sight. The topping comes together with almond flour, roughly chopped pecans, and shredded coconut, all bound with maple syrup and melted coconut oil into a gloriously crunchy, caramelized crust. Arrowroot starch does the quiet work of thickening the spiced apple filling so it sets up beautifully rather than turning watery and loose. A touch of lemon juice and ground ginger alongside the cinnamon keeps the flavor bright and layered instead of one-note sweet. Everything here is plant-based and naturally sweetened, so it fits comfortably into a vegetarian kitchen without any substitutions or workarounds needed. Let it rest for those ten minutes after it comes out of the oven — the filling tightens up and the whole thing becomes so much easier to scoop into bowls. Serve it as-is or with a generous pour of coconut cream for something that feels genuinely indulgent.
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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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