Peanut Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, crumbly oat topping — this is the kind of dessert that makes your whole kitchen smell like a hug. Fresh ginger and double-hit cardamom give the filling a bright, aromatic lift that goes way beyond a standard cinnamon apple crisp, and the lemon juice keeps everything tasting vibrant rather than heavy. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts, all bound with maple syrup and coconut oil for a naturally sweet, dairy-free crunch. Store-bought crisps and granola-style desserts can be a minefield when it comes to shared production lines and hidden nut cross-contact, but making this one from scratch means you control every single ingredient. Arrowroot starch thickens the filling as it bakes, so you get those gorgeous bubbling edges and a jammy, saucy texture rather than a watery pool under the topping. Let it rest for a few minutes after it comes out of the oven and the filling sets up beautifully — worth every second of the wait.
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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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