Breastfeeding Friendly Ginger-Cardamom Apple Oat Crisp
Warm spices, tender fruit, and a golden, crunchy topping — this apple crisp is the kind of dessert that feels like a reward after a long day. Fresh ginger and cardamom do a lot of heavy lifting here, bringing brightness and depth to the apple filling without relying on anything processed or hard to track down. Rolled oats and walnuts make the topping hearty and satisfying, and both are ingredients worth keeping in rotation when you're nursing and thinking about what goes into your body. Coconut oil and almond flour keep the whole thing dairy-free, so there's no butter or cream to second-guess. Arrowroot starch thickens the filling naturally as it bakes, giving you that jammy, bubbling fruit layer under a crisp that actually stays crisp. Maple syrup sweetens everything just enough without any refined sugar in sight. It's the kind of wholesome, feel-good bake you can serve to the whole family and still feel great about eating a second helping yourself.
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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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