Mushroom Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apples topped with a golden crunch of oats, almond flour, and roughly chopped dark chocolate — this dessert hits every note you want from a fall bake. The filling gets its silky body from arrowroot starch and a squeeze of lemon juice, while maple syrup and warm spices like cinnamon and ginger do the heavy lifting on flavor. The topping is where things get really exciting: coconut oil binds the oats and almonds into satisfying clusters, and those chunks of 70% cacao dark chocolate melt just enough during baking to create little pockets of richness throughout. For anyone navigating a mushroom-free diet, this kind of crowd-pleasing comfort dessert is completely stress-free — every ingredient here is straightforward, plant-based, and easy to verify. Letting it rest for ten minutes after it comes out of the oven is a small but important step that lets the filling thicken into something scoopable and gorgeous. Serve it as-is or with a scoop of vanilla ice cream, and don't be surprised when people ask for the recipe before they've even finished their first bowl.
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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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