Yeast Free Paleo Apple Crisp with Almond & Pecan Topping
Warm, bubbling apple filling crowned with a golden, nutty crumble — this dessert is pure comfort food that happens to check every box for anyone avoiding yeast. The filling layers tart-sweet apple slices with maple syrup, a touch of lemon juice, and warming cinnamon and ginger, while arrowroot starch helps everything thicken into that perfect jammy consistency as it bakes. The topping is where things get really exciting: almond flour, roughly chopped pecans, and shredded coconut come together with coconut oil and maple syrup to form a coarse, clumping crumble that bakes up irresistibly crunchy and deep golden brown. Every single ingredient here is naturally free of yeast, so there's no need to scrutinize labels or swap anything out — it just works as written. Desserts like fruit crisps can sometimes sneak in unexpected additives, but this one keeps things clean with whole, recognizable ingredients from start to finish. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and satisfying. Serve it straight from the baking 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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