Walnut Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling topped with a golden, crunchy crumble — this is the kind of dessert that makes the whole kitchen smell incredible. The topping leans on almond flour and roughly chopped pecans for that satisfying crunch, with shredded coconut and a drizzle of maple syrup pulling everything together into irresistible clumps. Arrowroot starch thickens the spiced apple filling just enough so every scoop holds together beautifully without turning soupy. Because the entire recipe is built around nuts and natural sweeteners rather than grains or refined sugar, it fits a paleo approach without any awkward substitutions or compromises. For anyone navigating tree nut concerns specifically around walnuts, this topping skips them entirely — almonds and pecans do all the heavy lifting here. A 10-minute rest after baking is genuinely worth the wait, giving the filling time to set into that jammy, cinnamon-ginger perfection. Serve it straight from the dish and watch it disappear.
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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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