Chocolate Covered Katie Apple Crisp


Chocolate Covered Katie Apple Crisp has been one of my favorite desserts for the past year. It’s pure, raw, deliciousness. Not a processed food in site. The apples are cooked in a mixture of coconut oil and maple syrup, then coated with cinnamon and cacao powder for ultimate flavor.


See. I wasn’t exaggerating when I said I was going to be hitting the throttle on the apple recipes. It’s been full blown apple mania around these parts lately. And I’ve loved every single minute of it.

This Apple Crisp with Ginger and Dark Chocolate marks my FOURTH apple recipe this season. And I think I can confidently say that I’ve saved the best for last.

But I think I’m done with apples for now. The ride was fun while it lasted. But it’s time to move on. I haven’t decided what I’ll become obsessed with next. Maybe cranberries? I’m open to suggestions. So if you have something you REALLY want to see here on the blog over the course of the next couple months, just let me know. I’m always happy to have your input!

But before that happens, let’s talk about this fantastic Fall dessert!

Apple Crisp with Ginger and Dark Chocolate |

I’ve always sided more with Team Crisp than Team Pie. I love the texture from their crumbly, craggy toppings. I love that crisps are generally more fruit-focused than pastry-focused. And I love how quick and easy they are to prepare. Truth be told, I don’t always have the time or energy available to dedicate myself to making a double crusted pie from scratch. It can be lot of work. And somedays (= every day), I just want dessert as fast as humanly possible. So Team Crisp gets my vote.

This version has a couple easy additions that I think you’re going to love: ginger and dark chocolate. Two ingredients that go so well not only with each other, but also with apples. It’s kind of a no-brainer actually. And in hindsight, it seems almost silly that I hadn’t baked up this specific combination sooner.

Apple Crisp with Ginger and Dark Chocolate |

There is ground ginger in the crisp topping. As well as fresh minced ginger in the filling. And I used dark chocolate chips (I like Ghirardelli 60% Cacao Premium Baking Chips) in the topping. Which mostly hold their shape during baking, but as soon as you drag a spoon through them they collapse into delicious puddles of decadence. Yes, please.

It’s not too soon to start thinking about your Thanksgiving menu. And I may be biased, but I think this Apple Crisp with Ginger and Dark Chocolate would be the perfect addition!


Crust Ingredients:

-1 1/3 cups spelt, white or oat flour

-1/4 cup sugar of choice

-1/4 tsp of cinnamon and salt

-2 tbsp water


-4 cups peeled apple thin slices

-1 tbs pure maple syrup, honey or agave

Crumble Toppings

-1/2 cup rolled oats

-1/2 spelt, white or oat flour

-1/2 cup sugar of choice

-1/4 cup oil OR 1/4 cup of fat free apple sauce

-1/8 tsp salt


This recipe calls for an 8-inch springform, but it also works in a 9-inch if you double the entire recipe.Preheat oven to 350F, line the bottom of an 8-inch springform or removable-bottom tart pan with parchment, and set aside. In a large mixing bowl, combine all dry crust ingredients, then stir in the oil and water to make a dough. Transfer to the prepared pan, press down hard, and bake 12 minutes on the center rack. Toss the apple and sweetener in a medium bowl, then spread evenly over the baked crust. In a third bowl, combine all crumble ingredients. Sprinkle the crumble evenly over the apples. Bake 50-60 minutes or until apples are soft and tender. Allow to cool 20 minutes before removing the springform.

Apple Crisp

Ramekin with apple crisp on table, closeup

Make it Gluten Free by using oat flour, almond flour or gluten free flour! It takes 50 min to make! It will serve 5-7ppl.


-your left over apple slices (or slice 3 large apples if starting from scratch)

-1 1/2 tbsp sweetener of choice (honey, agave)

-1/2 tsp cinnamon

-1/3 cup Gluten free flour

-1 1/4 cup rolled oats

-1/4 cup sugar

-8 tbsp butter or oil if you want it to be vegan


reheat oven to 375 F. Toss the first three ingredients in a bowl. Spread into an 8×8 pan. (Or double the recipe for a 9×13.) In a separate bowl, combine all remaining ingredients except butter, then cut butter in with a fork or pastry cutter until small crumbles form. (If using oil, just stir it in.) Portion crumbles evenly over the apples in the pan. Bake 50 minutes, until browned and bubbly. Store leftovers covered in the fridge, or freeze. Serve hot or cold. If you try the recipe, please feel free to rate it below! 


  • 8 medium-large apples (half tart (like granny smith), half sweet (like honey crisp) // organic when possible)
  • 1 lemon, juiced (1 lemon yields ~ 2 Tbsp or 30 ml)
  • 2/3 cup coconut sugar (or sub organic cane sugar)
  • 1 ½ tsp ground cinnamon
  • 3 Tbsp arrowroot starch or cornstarch (for thickening)
  • 1/4 cup fresh apple juice (or water)
  • 3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)
  • 1 pinch nutmeg (optional)


  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1/2 cup unbleached all-purpose flour*
  • 1/2 cup coconut sugar (or sub organic cane sugar)
  • 1/2 cup muscovado sugar (or sub organic brown sugar)
  • 1/2 cup pecans (roughly chopped)
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2)


  • Preheat oven to 350 degrees F (176 C).
  • Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).
  • Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9×13-inch (or similar size) baking dish (adjust pan size if altering number of servings).
  • Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Pour over apples in an even layer.
  • Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
  • Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.
  • Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven until warmed through.

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