Brazil Nut Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, clumpy oat topping — this is the kind of dessert that makes your whole kitchen smell like a fall farmers market. Fresh ginger and double-hit cardamom give the filling a bright, almost floral heat that plays beautifully against the natural sweetness of the apples and maple syrup. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts, all bound with coconut oil for a crisp that bakes up genuinely crunchy without a single drop of butter. Arrowroot starch quietly thickens the filling as it bakes, so you get that jammy, glossy texture rather than a watery pool under the crust. For anyone navigating tree nut concerns around brazil nuts specifically, this recipe leans on walnuts and almonds — both clearly labeled ingredients you can source and verify with confidence, no mystery blends involved. It's the kind of crowd-pleasing bake that works just as well on a weeknight as it does at a holiday table, especially served warm with a scoop of vanilla ice cream or a drizzle of extra maple syrup.
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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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