Gluten Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apple filling topped with a golden crunch of oats, almonds, and dark chocolate — this dessert is the kind of thing that disappears fast at any table. The topping leans on almond flour and rolled oats instead of wheat flour, so it delivers that satisfying, crumbly texture without any gluten-containing grains sneaking in. Arrowroot starch does the quiet work of thickening the spiced maple-apple filling, giving you those gorgeous, jammy edges that make a crisp worth making in the first place. Chopped dark chocolate folded right into the oat-almond mixture is the move here — it melts into pockets of bittersweet richness that balance the sweetness of the apples beautifully. Coconut oil binds the topping and helps it bake to a deep, caramelized gold that looks as good as it tastes. This is the kind of crowd-pleasing dessert that nobody at the table will suspect is free of conventional flour — they'll just ask for seconds.
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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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