Pescatarian Dark Chocolate Almond Apple Crisp
Warm, bubbling apples beneath a golden, nutty crumble — this dessert is the kind of thing that makes people hover near the oven. The filling gets layered with maple syrup, cinnamon, ginger, and a touch of arrowroot starch that thickens everything into a glossy, jammy base as it bakes. The topping is where things get really interesting: rolled oats, almond flour, and roughly chopped raw almonds come together with coconut oil and maple syrup, then get folded with chunks of dark chocolate that melt into rich, bittersweet pockets throughout the crisp. Every ingredient here is naturally plant-based and free from meat or poultry, so it fits a pescatarian table without any substitutions or workarounds needed. The whole thing bakes until deeply golden and fragrant, and that 10-minute rest before serving is genuinely worth the patience — the filling tightens up beautifully and scoops cleanly into bowls. Serve it as-is or with a scoop of vanilla ice cream for a dessert that feels indulgent but is built entirely from wholesome, recognizable ingredients.
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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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