Cashew Free Dark Chocolate Almond Apple Crisp
Warm spiced apples bubbling beneath a golden, crunchy topping studded with dark chocolate — this dessert is the kind of thing that makes a whole kitchen smell incredible. The filling layers maple syrup, cinnamon, ginger, and a touch of arrowroot starch so it thickens into something jammy and luscious rather than watery. The topping is built on rolled oats, almond flour, and roughly chopped almonds, all bound together with coconut oil and maple syrup for a rustic, clumpy crunch that bakes up beautifully deep golden. Folding in chopped 70% dark chocolate is the move that takes this from a classic crisp to something genuinely special — those little pockets of bittersweet chocolate melting into the fruit are hard to beat. For anyone navigating tree nut concerns around cashews specifically, this recipe leans fully into almonds without a single cashew in sight, so there's no need to swap or second-guess anything. It's naturally dairy-free and refined sugar-free as written, which means it fits a wide range of tables without any fuss. Let it rest just long enough for the filling to settle, then serve it warm — ideally with a scoop of your favorite vanilla ice cream or coconut cream on top.
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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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