Nutmeg Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apples topped with a golden crunch of oats, almond flour, and chopped dark chocolate — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling gets its depth from cinnamon and ginger, while arrowroot starch helps it set into a glossy, jammy layer that holds together beautifully when you scoop it out. Traditional crisp recipes often lean on nutmeg as a background spice, but this one proves you don't need it — the combination of warm cinnamon, bright lemon juice, and rich maple syrup does all the heavy lifting. The oat-almond topping is where things get really exciting: chopped raw almonds and almond flour give it serious texture and a slightly nutty richness, and the dark chocolate chunks melt just enough during baking to create little pockets of bittersweet goodness throughout. Coconut oil binds everything together and helps the topping bake up deeply golden without any butter. Let it rest for a few minutes after it comes out of the oven so the filling can thicken up, then serve it straight from the dish — ideally with a scoop of vanilla ice cream melting over the top.
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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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