Celery Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, nutty oat crust — this is the kind of dessert that makes your whole kitchen smell incredible. Fresh ginger and double cardamom give the filling and topping a fragrant, slightly exotic depth that goes way beyond a basic apple crisp. Arrowroot starch thickens the apple juices into a glossy, jammy sauce without any fuss, while lemon juice keeps everything bright and balanced. The topping comes together with rolled oats, almond flour, and chopped walnuts, all bound with maple syrup and coconut oil for a crisp that's genuinely crunchy and satisfying. Every ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning required — just straightforward, wholesome components you can feel good about. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something truly luscious. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that feels both rustic and a little bit special.
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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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