Peanut Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apple filling crowned with a golden, nutty topping and pockets of melted dark chocolate — this is the kind of dessert that makes people hover near the oven. The combination of almond flour and chopped raw almonds gives the crisp an incredibly satisfying crunch, while coconut oil and maple syrup bind everything together without a drop of refined sugar or butter. Arrowroot starch thickens the spiced apple layer beautifully, so every scoop holds together rather than turning into a soupy mess. The dark chocolate — 70% cacao or higher — adds a rich, slightly bitter contrast that takes the whole thing from cozy to genuinely impressive. For anyone navigating peanut allergies, this recipe is a clean, straightforward win: every ingredient is clearly labeled and there's nothing here that typically hides a peanut-derived surprise. It's the kind of crowd-pleasing bake you can bring to a dinner party or a family gathering without having to quietly explain what's been left out — because nothing feels missing at all.
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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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