Mustard Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, crunchy oat topping — this is the kind of dessert that makes your whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic depth that goes way beyond a standard apple crisp, while a squeeze of lemon keeps everything lively and balanced. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and coconut oil, so it bakes into satisfying, rustic clusters with real texture. Every single ingredient here is naturally free from mustard and mustard derivatives — no condiments, no spice blends with hidden additives, just straightforward pantry staples you can trust. Arrowroot starch thickens the filling beautifully as it bakes, so you get that glossy, jammy consistency without any fuss. Let it rest for a few minutes after it comes out of the oven and the filling sets up perfectly, ready to scoop into bowls as-is or topped with a generous pour of coconut cream.
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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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