Maple Pecan Apple Crisp
Prep time
Cook time
Total time
This crisp isn’t overly sweet, but it’s still dessert-worthy! See my notes in the post above for options and tips.
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
  • ¾ cup pecans
  • ¾ cup flour (see notes in post above)
  • ½ cup + 1 tablespoon firmly-packed brown sugar, divided
  • 1 teaspoon + ¼ teaspoon ground cinnamon, divided
  • ⅛ teaspoon salt
  • 3 to 4 tablespoons maple syrup
  • 2 to 3 tablespoons coconut oil
  • 5 cups apples, peeled and cut into ½-inch chunks
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch (can sub tapioca starch)
  • Dairy-free vanilla ice cream or whip, for serving (optional)
  1. Preheat your oven to 350ºF.
  2. Place the pecans in your spice grinder or blender, and pulse 4 or 5 times to coarsely grind with some chunks remaining.
  3. Put the pecans, flour, brown sugar, 1 teaspoon cinnamon, and salt in a large bowl, and whisk to combine.
  4. Add 3 tablespoons maple syrup and 2 tablespoons coconut oil and whisk or stir with a fork to create a coarse meal. If the mixture is too dry, add up to 1 tablespoon additional coconut oil (for richer) or maple syrup (for sweeter).
  5. Put the apples in an 8×8-inch baking dish and drizzle with the lemon juice. Add the starch, remaining 1 tablespoon brown sugar and remaining ¼ teaspoon cinnamon. Stir until no starch is visible.
  6. Shake the pan to even out. Evenly sprinkle on the crumble.
  7. Bake for 30 minutes, or until the topping begins to brown.
  8. Let cool for 15 minutes. Serve topped with dairy-free ice cream or whip, if desired.
Recipe by Go Dairy Free at