Vegan Ginger-Cardamom Apple Oat Crisp
Warm spiced apples bubbling beneath a golden, crunchy 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, almost floral heat that pairs beautifully with sweet-tart apples, while cinnamon keeps things grounded and cozy. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by maple syrup and melted coconut oil, so every bite has that satisfying crumble without a drop of butter or dairy. Arrowroot starch does the quiet work of thickening the filling as it bakes, giving you jammy, glossy fruit rather than a watery mess. Every single ingredient here is plant-based, so there's no need to swap anything out or second-guess a label — it's built that way from the start. Serve it straight from the dish after a short rest, when the filling has just set and the topping is still crisp at the edges.
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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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