Mushroom 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 cardamom do serious work here, layering bright heat and floral warmth into every bite of tender, cinnamon-kissed apple. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by coconut oil and maple syrup, so it bakes up irresistibly crunchy without a trace of anything funky or hard to source. Arrowroot starch thickens the filling naturally as it bakes, giving you that glossy, jammy texture that pools around the edges and begs to be scooped. This is a genuinely clean, plant-based crisp — no dairy, no refined sugar, and absolutely nothing that could sneak in an unwanted ingredient. It's the kind of recipe that works just as well for a casual weeknight treat as it does for a dinner party dessert, especially served warm with a scoop of coconut ice cream on top.
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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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