Turmeric Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apples topped with a golden crunch of oats, almonds, and dark chocolate — this dessert is the kind of thing that disappears fast at any table. The filling gets its depth from cinnamon, a hint of ginger, and a splash of lemon juice, while arrowroot starch helps it set into that perfect jammy texture as it cools. The topping leans on almond flour and chopped raw almonds for a nutty richness that pairs beautifully with the bittersweet chunks of 70% cacao chocolate folded right in. Everything is sweetened with maple syrup and brought together with coconut oil, so the ingredient list stays clean and straightforward. For anyone navigating spice sensitivities, this recipe is naturally free of turmeric — no swaps or substitutions needed, since it was never part of the formula to begin with. It bakes up in a single dish and rests for just a few minutes before serving, making it as low-fuss as it is impressive. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that genuinely earns its place at the table.
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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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