Black Pepper 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-hit cardamom do the heavy lifting here, layering bright, aromatic heat into both the filling and the topping without any need for black pepper. That's actually great news for anyone who finds that spice irritating or simply needs to avoid it, because the flavor is anything but timid. Arrowroot starch thickens the apple filling into a glossy, jammy base that holds together beautifully once it rests, while coconut oil and almond flour give the topping a satisfying crunch and a slightly rich, toasty finish. Maple syrup sweetens everything naturally, so the whole dish feels wholesome without tasting like a compromise. It comes together in one baking dish with minimal prep, making it just as practical as it is impressive.
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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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