Lactose Free Dark Chocolate Almond Apple Crisp
Warm spiced apples bubbling beneath a golden, crunchy topping studded with dark chocolate chunks — 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 without any dairy in sight. The topping leans on almond flour, rolled oats, chopped raw almonds, and melted coconut oil, so every bite delivers serious crunch and richness without a drop of butter or cream. Folding in roughly chopped 70% dark chocolate is the move that takes this from a classic comfort dessert to something genuinely special — those little pockets of bittersweet chocolate melt into the fruit as it bakes. Because every ingredient here is naturally free of dairy, there's no need to hunt down substitutes or second-guess labels; it just works from the start. Let it rest for a few minutes after it comes out of the oven so the filling can thicken up, then dig in while the topping is still crackling.
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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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