Chestnut 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 kick that feels a little unexpected and completely irresistible. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by coconut oil and maple syrup, so every bite has that satisfying crunch without any dairy or refined sugar. Arrowroot starch thickens the apple filling just enough that it holds together beautifully when you spoon it into a bowl. Tree nut concerns can sometimes make baked goods tricky to navigate, but every ingredient here is straightforward and easy to verify — no hidden fillers or ambiguous add-ins to second-guess. A short rest after baking lets the filling settle into that perfect jammy consistency, so don't skip it. Serve it warm on its own or with a scoop of your favorite vanilla ice cream for a cozy, crowd-pleasing finish.
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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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