High Fructose Corn Syrup 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. Every bit of sweetness here comes from pure maple syrup, so you get rich, caramel-like depth without any of the processed corn-based sweeteners that sneak into so many store-bought or even homemade desserts. Arrowroot starch thickens the filling naturally, and the coconut oil binds the topping into satisfying, crunchy clusters that shatter just right with a spoon. The dark chocolate — 70% cacao or higher — adds a slightly bitter, sophisticated edge that keeps this from tipping into cloying territory. It's worth checking your chocolate label carefully, since many brands quietly include corn syrup as a sweetener, but a quality high-cacao bar keeps things clean. The whole thing bakes into a bubbling, fragrant crisp that rests just long enough to thicken before you dig in. Serve it as-is or with a scoop of your favorite clean-ingredient ice cream for a dessert that genuinely feels indulgent.
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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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