Eggless Dark Chocolate Almond Apple Crisp
Warm, bubbling apple filling crowned with a golden, crunchy topping and pockets of melted dark chocolate — this dessert is the kind of thing that disappears fast at any table. The filling gets its silky body from arrowroot starch rather than anything egg-based, so the whole dish comes together beautifully without a single egg in sight. Tart apples are tossed with maple syrup, cinnamon, and a hint of ginger before baking low and slow until they're perfectly tender and fragrant. The oat-almond topping is held together with melted coconut oil and maple syrup, which means it bakes into satisfying, crackly clusters that rival any butter-heavy version. Chopped raw almonds and almond flour give the crisp real depth and a nutty richness that pairs brilliantly with the 70% dark chocolate folded right into the mix. It's the kind of dessert that feels indulgent but relies entirely on wholesome, straightforward ingredients you can actually pronounce. Let it rest for a few minutes after it comes out of the oven — the filling thickens up and every scoop holds together just right.
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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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