Beef Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apples topped with a golden crunch of oats, almonds, and dark chocolate — this dessert hits every note you want from a classic crisp while keeping things completely plant-based and free of any animal proteins. The filling gets its silky, jammy texture from arrowroot starch and a touch of maple syrup, while fresh lemon juice and ground ginger keep the sweetness bright and balanced. The topping is where things get really exciting: almond flour and chopped raw almonds give it a nutty richness, and the roughly chopped dark chocolate melts into pockets of bittersweet goodness as it bakes. Coconut oil binds everything together without any butter, so the crisp comes out of the oven deeply golden and satisfyingly crunchy. This is the kind of dessert that makes the whole kitchen smell incredible and disappears fast, whether you're serving it at a dinner party or just treating yourself on a weeknight. Let it rest for a few minutes before digging in — the filling thickens beautifully and makes every scoop clean and perfect.
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Learn more →Ingredients
6 servings
For the apple filling
- 5 medium apples (about 2 ½ lb), peeled, cored, and sliced ¼-inch thick
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp arrowroot starch
- 1 tsp fresh lemon juice
For the oat-almond topping
- 1 ½ cups old-fashioned rolled oats
- ¾ cup almond flour
- ½ cup raw almonds, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 2 oz dark chocolate (70% cacao or higher), roughly chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the sliced apples, 3 tbsp maple syrup, 1 tsp cinnamon, ground ginger, arrowroot starch, and lemon juice. Toss until the apples are evenly coated, then spread them in an even layer in the prepared baking dish.
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