Beef Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, crunchy oat topping — this dessert is the kind of thing that makes your whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic lift that feels a little unexpected and completely addictive alongside the sweet cinnamon base. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and coconut oil, so every bite has that satisfying crunch without any dairy or animal-derived fats in sight. Arrowroot starch does quiet, efficient work thickening the apple juices into a glossy, jammy filling that holds together beautifully once the crisp rests for a few minutes out of the oven. This is genuinely one of those plant-based desserts that doesn't ask you to compromise on richness or texture — it just delivers. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a crowd-pleasing finish that works any night of the week.
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Learn more →Ingredients
6 servings
For the apple filling
- 5 medium apples (about 2 lbs), peeled, cored, and sliced ¼-inch thick
- 2 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- 1 tbsp arrowroot starch
- 1 tbsp lemon juice
For the oat topping
- 1 ½ cups rolled oats
- ½ cup almond flour
- ¼ cup raw walnuts, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cardamom
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the sliced apples, 2 tbsp maple syrup, fresh ginger, 1/2 tsp cardamom, 1/2 tsp cinnamon, 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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