Wheat Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling topped with a golden, nutty crumble — this dessert delivers everything you love about a classic crisp without a single grain of wheat in sight. The topping leans on almond flour and roughly chopped pecans for that satisfying crunch, with shredded coconut and a drizzle of maple syrup binding it all into irresistible, clumpy clusters. Arrowroot starch thickens the apple filling naturally, so you get that jammy, spoonable texture without any flour-based thickeners. A touch of ginger alongside the cinnamon gives the whole thing a subtle warmth that makes it feel a little more special than your average weeknight dessert. It bakes up beautifully in about 40 minutes, and that 10-minute rest before serving is genuinely worth the patience — the filling tightens up and the topping stays crisp rather than soggy. Serve it straight from the dish while it's still warm, and don't be surprised if people ask for seconds before they've finished their first bowl.
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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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