Lupin Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, clumpy 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, almost floral warmth that pairs beautifully with the natural sweetness of maple syrup and tart lemon juice. The topping comes together with rolled oats, almond flour, and chopped walnuts, all bound with coconut oil for a crisp that bakes up genuinely crunchy and satisfying. Lupin flour has quietly crept into a surprising number of baked goods and gluten-free products, so having a crisp recipe that relies on familiar, straightforward ingredients is a real win. Arrowroot starch thickens the filling just enough so every scoop holds together without turning gluey or starchy. Let it rest those ten minutes after baking — the filling tightens up and the whole thing becomes dramatically easier to serve. This one is equally at home as a weeknight treat or the centerpiece of a dinner party dessert spread.
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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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