Wheat 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 kitchen smell absolutely incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic depth that goes way beyond your average fruit crisp, while a squeeze of lemon keeps everything lively and balanced. The topping leans on rolled oats, almond flour, and chopped walnuts instead of any wheat-based flour, so it comes together beautifully without sacrificing that satisfying crunch. Arrowroot starch thickens the apple filling naturally as it bakes, meaning you get those gorgeous bubbling edges and a jammy, cohesive base rather than a watery mess. Coconut oil and maple syrup bind the topping and add a subtle richness that plays perfectly against the tart apples. It's the kind of recipe that feels indulgent but relies entirely on straightforward, wholesome ingredients you can feel good about. Serve it warm with a scoop of vanilla ice cream or a dollop of coconut cream and watch it disappear fast.
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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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