Seeds Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apple filling topped with a golden, nutty crunch and pockets of melted dark chocolate — this dessert hits every note you want from a cozy baked crisp. The topping leans on almond flour and roughly chopped almonds for richness and texture, while rolled oats bring that satisfying crumble without a single seed in sight. Arrowroot starch thickens the spiced maple-and-apple base beautifully, so you get a jammy, glossy filling rather than a watery mess. Coconut oil binds the topping together and adds a subtle depth that plays perfectly off the 70% dark chocolate folded right in. This is the kind of recipe that makes your kitchen smell incredible and looks far more impressive than the effort involved. It's naturally free from seeds at every step, so you can serve it confidently without scanning a label or swapping anything out.
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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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