Honey Free 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 your average fruit crisp, while a touch of cinnamon and lemon juice keeps everything balanced and lively. Maple syrup does all the sweetening here, both in the apple filling and the topping, so there's no need for honey at any point — not a drop. The topping comes together with rolled oats, almond flour, and chopped walnuts bound with coconut oil, giving you that satisfying crunch without any compromise on flavor or texture. Arrowroot starch thickens the filling as it bakes, so you get jammy, glossy fruit rather than a watery mess under all that crisp. It's the kind of recipe that looks and tastes like you put in way more effort than you actually did, and it's just as good the next morning straight from the fridge.
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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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