Black Pepper Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apples topped with a golden crunch of oats, almonds, and dark chocolate — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The filling gets its depth from cinnamon, ginger, and a touch of maple syrup, while arrowroot starch helps it set into that perfect jammy consistency you want in every bite. The topping layers rolled oats, almond flour, and roughly chopped raw almonds for serious texture, and the dark chocolate melts just enough during baking to create little pockets of richness throughout. Coconut oil binds everything together without any dairy, making this a naturally wholesome treat that doesn't feel like it's missing a thing. For anyone avoiding black pepper, this recipe is genuinely stress-free — every single ingredient is straightforward, with no spice blends or seasoning shortcuts that might sneak it in. It bakes up beautifully in a 9×13 dish, and that ten-minute rest before serving is worth every second of patience.
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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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