Eggless Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, crunchy oat topping — this is the kind of dessert that makes the 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 touch of lemon juice keeps everything balanced and vibrant. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and melted coconut oil, so it bakes up beautifully crisp without needing a single egg to hold it together. Arrowroot starch does quiet, efficient work in the filling, thickening those apple juices into a glossy, jammy sauce as it bakes. Traditional crisp recipes often rely on butter-heavy, egg-enriched toppings, but this one proves you don't need any of that to get serious crunch and richness. Let it rest for a few minutes after it comes out of the oven and the filling will set just enough to scoop cleanly into bowls. Serve it as-is or with a generous pour of coconut cream for something truly 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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