Nightshade 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 the whole kitchen smell incredible. The filling gets its silky texture from arrowroot starch rather than cornstarch, and maple syrup does all the sweetening without any refined sugar. Cinnamon and fresh ginger bring a gentle warmth that plays beautifully against the richness of the 70% cacao chocolate folded into the topping. For anyone navigating nightshade restrictions, dessert can feel like a minefield of hidden spices and additives, but every single ingredient here is straightforward and easy to verify. The almond flour and chopped raw almonds give the topping a satisfying, nutty depth that goes way beyond a standard crisp. Let it rest for a few minutes after baking so the filling thickens up properly — then serve it as-is or with a scoop of your favorite coconut ice cream for something truly special.
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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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