Soy Free Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, nutty oat crust — this is the kind of dessert that makes your whole kitchen smell incredible. Fresh ginger and double layers of cardamom give the filling and topping a fragrant, slightly exotic warmth that goes way beyond your average fruit crisp. Arrowroot starch thickens the apple filling beautifully as it bakes, so you get that glossy, jammy texture without any gummy or starchy aftertaste. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by coconut oil and maple syrup, which means every bite has real crunch and toasty depth. Soy sneaks into a surprising number of store-bought desserts and baking mixes, but every ingredient here is naturally free of it — no label-scanning required. Coconut oil and maple syrup do all the heavy lifting in place of butter or refined sweeteners, keeping things clean without sacrificing richness. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and satisfying.
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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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