Chicken 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 people hover near the oven waiting for it to come out. The filling gets its silky body from arrowroot starch and a hit of brightness from fresh lemon juice, while maple syrup and warm spices like cinnamon and ginger do the heavy lifting on flavor. The oat-almond topping is genuinely crunchy and satisfying, with roughly chopped raw almonds and almond flour giving it a nutty depth that plain oat crisps just can't match. Folding in chunks of 70% dark chocolate is the move that takes this from a classic comfort dessert to something that feels a little more special — those pockets of melted chocolate throughout the topping are absolutely worth it. Everything here is naturally free of poultry in any form, so there's no need to scan labels or swap anything out; the ingredient list is clean and straightforward from start to finish. Let it rest for a full ten minutes after baking so the filling tightens up and every scoop holds together beautifully.
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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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