Emulsifier 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 people hover near the oven. Every ingredient here is straightforward and whole, which matters a lot when you're avoiding the hidden emulsifiers that sneak into so many packaged baking products. The topping comes together with rolled oats, almond flour, chopped raw almonds, coconut oil, and maple syrup — nothing processed, nothing that needs a stabilizer to hold it together. Arrowroot starch thickens the apple filling naturally, giving you that glossy, jammy texture without any additive-laden shortcuts. The dark chocolate — 70% cacao or higher — adds a bittersweet depth that makes this feel genuinely indulgent rather than just "clean." Letting it rest for ten minutes after baking is the move that pulls the whole thing together, so the filling sets just enough to scoop cleanly. Serve it as-is or with whatever topping works for your table — it holds its own either way.
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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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