Cashew Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, crumbly oat topping — this is the kind of dessert that makes your whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic depth that goes way beyond a standard apple crisp, while a squeeze of lemon keeps everything tasting lively and balanced. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts, so you get real texture and nuttiness without any cashews in sight — a detail that matters when so many nut-based desserts sneak them in. Coconut oil and maple syrup bind the crumble into those satisfying golden clusters that shatter when you dig in with a spoon. Arrowroot starch thickens the filling naturally as it bakes, so the juices turn glossy and jammy rather than watery. It's naturally dairy-free and sweetened entirely with maple syrup, making it a crowd-pleasing option that doesn't require any substitutions or label-reading stress. Serve it warm straight from the dish, and don't be surprised when people ask for seconds.
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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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