Dairy Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, nutty oat crust — this is the kind of dessert that makes the whole kitchen smell like a fall afternoon. Fresh ginger and double layers of cardamom give the filling and topping a fragrant, slightly exotic depth that goes way beyond your average fruit crisp. Coconut oil and almond flour stand in for butter seamlessly, binding the walnut-studded topping into satisfying, crunchy clusters without any dairy in sight. Arrowroot starch thickens the apple filling just enough so every scoop holds together beautifully on the plate. The whole thing comes together in one baking dish, which means minimal cleanup and maximum reward. Let it rest for a few minutes after it comes out of the oven and the filling sets into something almost jammy — perfect on its own or with a scoop of your favorite coconut milk ice cream.
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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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