Pecan Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, crumbly 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, aromatic depth that goes way beyond your average apple crisp, while a squeeze of lemon keeps everything lively and balanced. The topping comes together with rolled oats, almond flour, and roughly chopped walnuts, delivering that satisfying crunch without a single pecan in sight — great news for anyone navigating nut allergies or sensitivities at the table. Coconut oil and maple syrup bind everything naturally, so the crisp is also completely dairy-free if that matters to your crowd. Arrowroot starch thickens the filling as it bakes, so you get jammy, glossy apple slices rather than a watery pool under the crust. Let it rest for a few minutes after it comes out of the oven and the filling sets up beautifully — though honestly, waiting is the hardest part.
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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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