Legume Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apple filling topped with a golden crunch of oats, almonds, and dark chocolate — this dessert hits every note you want from a classic crisp without a single legume in sight. The topping leans on almond flour and roughly chopped raw almonds for richness and texture, while coconut oil binds everything into satisfying, crumbly clusters. Spiced apples get a gentle lift from cinnamon, ginger, and a squeeze of lemon juice, and arrowroot starch thickens the filling into something almost jammy as it bakes. The real surprise is the dark chocolate folded into the topping — it melts slightly in the oven and adds a bittersweet depth that makes this feel far more indulgent than a simple fruit crisp has any right to. Everything is sweetened with maple syrup, so the flavors stay clean and naturally rounded. It's the kind of dessert that fills your kitchen with an incredible smell and disappears fast, whether you serve it on its own or with a scoop of your favorite ice cream alongside.
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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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