Gluten Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, crumbly topping — this dessert is pure autumn comfort in a baking dish. The filling leans into fresh ginger and double cardamom for a fragrant, slightly exotic twist on a classic, while lemon juice and arrowroot starch keep everything jammy and perfectly thickened. The topping comes together with rolled oats, almond flour, and chopped walnuts, so it bakes up with real texture and nutty depth — no wheat flour needed, and no compromise on that satisfying crunch. Coconut oil and maple syrup bind it all naturally, meaning the ingredient list stays clean and recognizable from start to finish. For anyone navigating a wheat-free lifestyle, fruit crisps can be a minefield of hidden all-purpose flour in the topping, but this one sidesteps that entirely with pantry staples that actually deliver better flavor. Let it rest for a few minutes after it comes out of the oven so the filling sets up beautifully, then serve it as-is or with a scoop of your favorite 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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