Hazelnut 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. The filling layers maple syrup, cinnamon, ginger, and a touch of arrowroot starch to create a jammy, luscious base that holds together beautifully once it rests. The topping leans on almond flour and chopped raw almonds for richness and texture, with melted coconut oil binding everything into satisfying, crackly clusters. Folding in roughly chopped 70% dark chocolate is the move that takes this from cozy classic to something genuinely special — those pockets of bittersweet chocolate against the sweet apple filling are irresistible. For anyone navigating tree nut concerns around hazelnuts specifically, this recipe is built entirely around almonds, with no hazelnut ingredient in sight, so you can dig in without second-guessing the label. It's naturally sweetened, dairy-free, and comes together in one baking dish with minimal cleanup — a weeknight-friendly dessert that still feels like a proper occasion.
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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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