Breastfeeding Friendly Dark Chocolate Almond Apple Crisp
Warm spiced apples bubbling beneath a golden, crunchy topping studded with dark chocolate — this dessert feels indulgent but is built entirely from wholesome, nourishing ingredients. Maple syrup does all the sweetening here, while almond flour and raw almonds pack in healthy fats and a satisfying crunch that holds up beautifully after baking. Dark chocolate at 70% cacao or higher brings in antioxidants and a rich, slightly bitter depth that keeps this from tasting like a kids' dessert. Coconut oil binds the topping together and adds a subtle richness without any dairy, making it a comfortable choice when you're being mindful about what goes into your body. Arrowroot starch thickens the apple filling naturally so you get that gorgeous, jammy texture without any refined ingredients. It's the kind of dessert you can feel genuinely good about eating — and good about sharing with anyone at the table.
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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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