Shellfish Free Dark Chocolate Almond Apple Crisp
Warm spiced apples bubbling beneath a golden, crunchy topping studded with dark chocolate chunks — this dessert is the kind of thing that makes people hover near the oven. The filling layers tart apple slices with maple syrup, cinnamon, ginger, and a touch of arrowroot starch that thickens everything into a glossy, jammy base as it bakes. The topping brings serious texture with rolled oats, almond flour, and roughly chopped raw almonds all bound together with coconut oil and maple syrup, then finished with chopped 70% dark chocolate that melts into pockets of bittersweet richness. Every single ingredient here is naturally free of shellfish and ocean-derived additives — no hidden sauces, no ambiguous flavorings, just whole pantry staples you can feel good about. It's the kind of recipe that works equally well for a weeknight treat or a dinner party dessert, especially served warm with a scoop of vanilla ice cream or a drizzle of cream. Let it rest for a few minutes after it comes out of the oven so the filling can settle and thicken — that patience pays off in every spoonful.
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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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