Xanthan Gum Free Dark Chocolate Almond Apple Crisp
Warm spiced apples bubbling beneath a golden, crunchy topping studded with dark chocolate — this dessert is the kind of thing that makes people hover near the oven. The filling gets its silky, jammy texture from arrowroot starch rather than any gum-based thickener, so it sets up beautifully without anything that could cause a reaction for those avoiding xanthan gum. Almond flour and rolled oats form the base of the topping, giving it a hearty, nutty bite that holds together with coconut oil and maple syrup alone. Roughly chopped raw almonds add extra crunch, and the dark chocolate melts into the crisp as it bakes, creating little pockets of richness throughout. The whole thing comes together in two bowls and one baking dish, which means cleanup is as easy as the prep. Let it rest for a few minutes after it comes out of the oven — the filling thickens as it cools and the first scoop will be perfectly scoopable. Serve it as-is or with a generous pour of coconut cream for something truly special.
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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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