Celery Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apple filling topped with a golden crunch of oats, almonds, and dark chocolate — this dessert hits every note you want from a fruit crisp without a single unnecessary ingredient. The filling gets its silky body 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 genuinely exciting: almond flour and chopped raw almonds give it serious texture and depth, and the roughly chopped dark chocolate melts into pockets of bittersweet richness as it bakes. Everything here is naturally free from the usual hidden extras that sneak into store-bought or restaurant versions of this kind of comfort dessert. Coconut oil brings the topping together beautifully, and the whole thing bakes into a deep golden crust that crackles when you spoon through it. Letting it rest for ten minutes before serving is worth every second — the filling thickens just enough to hold its shape in the bowl. Serve it as-is or with a scoop of your favorite ice cream for a dessert that feels genuinely special.
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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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