Pistachio 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 incredible. Fresh ginger and double-layered cardamom give the filling and the topping a fragrant, slightly exotic warmth that pairs beautifully with the natural sweetness of the apples and maple syrup. Arrowroot starch thickens the filling just enough so every scoop holds together without turning soupy, and the walnuts in the topping add a satisfying crunch. The whole thing comes together with coconut oil and almond flour instead of butter or wheat flour, so it's naturally dairy-free and gluten-friendly without any awkward substitutions. For anyone navigating tree nut concerns, it's worth noting that walnuts are the only nut here — no pistachios anywhere in the ingredient list, making it a genuinely safe choice for that specific allergy. Let it rest for those ten minutes after baking; the filling thickens as it cools and the first spoonful is absolutely worth 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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