BHA & BHT Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, nutty oat crust — this dessert is the kind of thing that makes your whole kitchen smell incredible. Fresh ginger and double cardamom give the filling and topping a fragrant, slightly exotic depth that goes way beyond a standard apple crisp. The filling is sweetened with maple syrup and thickened with arrowroot starch, so every ingredient here is straightforward and recognizable — no synthetic preservatives hiding in the mix. That matters more than you might think, because packaged baking mixes and flavored oat products are common sources of BHA and BHT, which are widely used to extend shelf life. By building this from scratch with rolled oats, almond flour, coconut oil, and whole walnuts, you stay completely clear of those additives without sacrificing any of the texture or flavor. The topping bakes up beautifully crunchy and clumpy, while the apples underneath turn jammy and tender. Let it rest just long enough for the filling to settle, then serve it warm — ideally with something cold and creamy on top.
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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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