Capsaicin Free Ginger-Cardamom Apple Oat Crisp
Warm, bubbling fruit under a golden, nutty crumble is one of those desserts that feels like a hug — and this version delivers that comfort without a trace of heat or spice that could trigger capsaicin sensitivity. The apple filling gets layered with fresh ginger, cardamom, and cinnamon, all of which bring deep, aromatic warmth that has nothing to do with chili or pepper heat. Arrowroot starch thickens the juices as everything bakes, so you get that glossy, jammy filling rather than a watery mess. The topping is a satisfying mix of rolled oats, almond flour, and roughly chopped walnuts brought together with maple syrup and coconut oil — it bakes up crunchy, golden, and just a little crumbly in the best way. People who need to avoid capsaicin often find themselves scanning ingredient lists on packaged desserts for hidden spice blends, but every single component here is straightforward and easy to verify. Let it rest for a few minutes after it comes out of the oven and the filling will set up beautifully, making it easy to scoop into bowls and serve warm.
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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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