Ingredients for Chocolate Chip Crumble

You only need a handful of pantry staples to make this nutty, chocolate-studded dessert. It’s gluten-free, dairy-free, and packed with flavor in every bite.

Shortening or Dairy-Free Butter – Gives the crumble its rich, tender texture while keeping it dairy-free.
Vanilla & Almond Extracts – Add warmth and depth to the flavor profile.
Sugar – Sweetens the base and enhances the natural nuttiness of the almond flour.
Eggs – Help bind the filling and create a smooth, rich texture.
Potato or Corn Starch – Lightens the texture of the filling and helps it set.
Almond Flour – The gluten-free base of both the filling and the topping, providing a subtle nuttiness and delicate crumb.
Chocolate Chips – Add gooey, melty chocolate goodness throughout.
Brown Sugar – Used in the topping for deeper caramel notes.
Sliced Almonds (optional) – Add texture and crunch to the crumble topping.

Equipment

You’ll only need a few basic tools to bring this chocolate chip almond crumble to life. Here’s what you’ll want to have on hand:

Mixing Bowl – Used to mix both the filling and the crumble topping. A medium or large bowl works best.
Hand Mixer or Whisk – Helps cream the shortening and sugar together and incorporate the eggs evenly.
Measuring Cups and Spoons – Essential for accurately measuring flour, sugars, extracts, and other ingredients.
Rubber Spatula or Spoon – Ideal for folding in chocolate chips and smoothing batter into the pan.
9-inch Tart Pan – A tart pan with a removable bottom works well, but a standard pie dish can be used in a pinch.
Aluminum Foil – Used to loosely cover the crumble during the final few minutes of baking to prevent over-browning.

Chocolate Chip Crumble with Almond Flour | Gluten-Free | Dairy Free | Passover friendly

This gluten-free, dairy-free Chocolate Chip Crumble is the perfect dessert for Passover or any time you want a decadent treat without the grains or dairy. With a soft, almost frangipane-like filling and a buttery almond crumble topping, it’s easy to make and even easier to love. Bonus: It comes together with just a few simple ingredients and one bowl.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chill/Set Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings 8

Equipment

• Large mixing bowl
• Hand or Electric Mixer
• Measuring cups and Spoons
• Spatula
• 9-inch Tart Pan

Ingredients

  

For the Filling

• 1/2 cup shortening or dairy-free butter, softened
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract optional, but recommended
• 1 cup sugar
• 2 room temperature eggs
• 1 tablespoon potato starch (or corn starch)
• 2 cups almond flour
• 3/4 cup semisweet chocolate chips

For the Crumble Topping

• 1 teaspoon pure vanilla extract
• 1 cup almond flour
• 1/4 cup + 2 tablespoons shortening softened
• 1/3 cup brown sugar
• 1/2 cup semisweet chocolate chips
• 1/2 cup sliced almonds optional

Instructions

 

• Prep: Preheat your oven to 350°F. Grease a 9-inch tart pan (or similar size) and set aside.
• Make the Filling: In a large bowl, add1/2 cup shortening, 2 teaspoons pure vanilla extract, 1/4 teaspoon almond extractand 1 cup sugar, mix until fully combined and creamy. Add the 2 room temperature eggs one at a time, whisking after each addition. Mix in 1 tablespoon potato starch and 2 cups almond flour until the texture resembles a creamy frangipane. Fold in 3/4 cup semisweet chocolate chips. Pour the batter into the prepared tart pan and in to an even layer.
• Make the Crumble: Using the same bowl used to mix the batter, combine 1 teaspoon pure vanilla extract, 1 cup almond flour, 1/4 cup + 2 tablespoons shortening and 1/3 cup brown sugar. Mix until crumbly—don’t overmix. Stir in 1/2 cup semisweet chocolate chips and 1/2 cup sliced almonds. Evenly distribute the crumble topping over the filling.
• Bake: Place the pan in the oven on the middle rack and bake at 350°F for 30 minutes. To avoid burning the top, when you have 5 minutes left on your timer, loosely cover with the pan with foil and then finish baking until the topping is golden brown.
• Cool & Set: Allow the crumble to cool completely. Let it rest at room temperature or refrigerate for 30–60 minutes to fully set.
• Serve & Enjoy: Slice and serve on its own or top with a scoop of dairy-free vanilla ice cream for an extra treat!

Video

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Notes

This dessert is naturally gluten-free, dairy-free, and perfect for Passover.

If using salted shortening or dairy-free butter, reduce added salt as needed.

The crumble topping will darken quickly, so don’t skip the foil for the final few minutes of baking.

You can prepare this ahead and chill overnight—the flavors deepen and the texture sets beautifully.