Pork Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apples beneath a golden, crunchy topping studded with dark chocolate — this dessert is the kind of thing that disappears fast at any gathering. The filling gets its depth from maple syrup, cinnamon, and a hint of ginger, while arrowroot starch helps it set into that perfect jammy consistency as it cools. The topping layers rolled oats, almond flour, and roughly chopped almonds for serious crunch, and the dark chocolate melts just enough during baking to create little pockets of richness throughout. Every single ingredient here is naturally free from pork and pork-derived additives, so there's no label-scanning required — just straightforward, wholesome pantry staples. Coconut oil does the heavy lifting in place of butter, keeping the topping crisp and deeply golden without any animal fats. This is the kind of crowd-pleasing baked dessert that works just as well for a casual weeknight as it does for a dinner party, and it pairs beautifully with a scoop of vanilla ice cream or a drizzle of extra maple syrup.
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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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