Rice Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, crunchy topping — this dessert is the kind of thing that makes your whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a bright, almost floral warmth that pairs beautifully with the natural sweetness of the apples and a touch of maple syrup. The topping leans on rolled oats, almond flour, and chopped walnuts for serious texture and nuttiness, all bound together with coconut oil and more maple syrup. Arrowroot starch thickens the filling as it bakes, so you get that jammy, glossy fruit layer without any grain-based thickeners sneaking in. The whole thing is naturally free of rice and rice-derived ingredients — every component is straightforward and easy to verify. It bakes up beautifully in a single dish, rests for just a few minutes, and is ready to serve with whatever you love alongside a fruit crisp.
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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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