Macadamia Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, clumpy oat topping — this is the kind of dessert that makes your whole kitchen smell like a hug. Fresh ginger and double layers of cardamom give the filling and the topping a fragrant, slightly exotic depth that goes way beyond your average fruit crisp. The topping leans on rolled oats, almond flour, and chopped walnuts for texture and richness, all bound together with coconut oil and maple syrup so every bite has that satisfying crunch. Arrowroot starch thickens the apple filling beautifully as it bakes, giving you that glossy, jammy consistency without any gumminess. Many store-bought or restaurant crisps sneak in tropical nut blends that can be hard to avoid, but this recipe keeps the nut component simple and clearly defined — just walnuts, nothing hidden. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something truly spoonable and luscious. Serve it warm on its own or with a scoop of your favorite vanilla ice cream for a dessert that feels genuinely 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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