Lactose Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, nutty oat crust — this dessert is the kind of thing that makes your whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a bright, almost floral warmth that pairs beautifully with sweet-tart apples and a squeeze of lemon juice. The topping comes together with rolled oats, almond flour, chopped walnuts, and coconut oil, so there's no butter or dairy of any kind — just rich, toasty flavor that crisps up perfectly in the oven. Arrowroot starch thickens the filling as it bakes, so you get that luscious, jammy texture without any cream or milk-based additions. Traditional crisps often rely on butter for that crumbly topping, but melted coconut oil does the job beautifully here, binding everything into satisfying golden clusters. It's naturally sweetened with maple syrup throughout, which means the flavor feels indulgent without being cloying. Serve it straight from the dish after a short rest and let the filling do all the talking.
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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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