Pistachio Free Dark Chocolate Almond Apple Crisp
Warm spiced apples bubbling beneath a golden, crunchy topping with pockets of melted dark chocolate — this dessert hits every note you want from a fall bake. The filling layers maple syrup, cinnamon, and a touch of ginger over tender sliced apples, with arrowroot starch helping everything set into a glossy, jammy base. The topping is built from rolled oats, almond flour, and roughly chopped almonds, so it bakes up with real texture and a satisfying nuttiness that pairs beautifully with the 70% cacao chocolate folded through it. Coconut oil brings it all together into those irresistible clumps that crisp up in the oven. Because every ingredient here is straightforward and clearly labeled, there's no guesswork about what's actually in your dessert — no mystery nut blends or shared-facility concerns to navigate. It's the kind of crowd-pleasing bake that works equally well straight from the dish or scooped into a bowl 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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