Walnut Free Dark Chocolate Almond Apple Crisp
Warm, bubbling apple filling beneath a golden, crunchy topping studded with dark chocolate — this dessert is the kind of thing that disappears fast at any gathering. The topping leans on almond flour and roughly chopped almonds for richness and texture, making it a naturally satisfying alternative to crisps that rely on walnuts. Maple syrup sweetens both layers, while cinnamon, ginger, and a hit of lemon juice keep the apple filling bright and deeply aromatic. Folding in chunks of 70% dark chocolate before baking is the move that takes this from cozy classic to something genuinely special — the chocolate melts into the oat-almond crust in the best possible way. Arrowroot starch thickens the filling as it bakes, so you get that glossy, jammy texture rather than a watery pool under the topping. Let it rest for a few minutes after it comes out of the oven and the whole thing sets up beautifully — serve it as-is or with a scoop of vanilla ice cream for full effect.
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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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