Seed Oil Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, clumpy oat topping — this is the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. Fresh ginger and double-hit cardamom give the filling a bright, aromatic lift that goes way beyond your average apple crisp, while a squeeze of lemon keeps everything tasting alive and balanced. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and melted coconut oil — no canola, no sunflower, no mystery vegetable blends anywhere in sight. That single swap to coconut oil is what makes this crisp genuinely work for anyone avoiding industrially processed seed oils, and it also adds a subtle richness that pairs beautifully with the spiced fruit underneath. Arrowroot starch thickens the filling as it bakes, so you get that glossy, jammy texture without any cornstarch or flour muddying the flavors. Let it rest for a few minutes after it comes out of the oven and the filling tightens into something scoopable and deeply satisfying. Serve it straight from the dish with a spoon — no fuss, no frills, just really good 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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