Yeast 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 heat that plays beautifully against the sweetness of maple syrup and tart lemon juice. The topping comes together with rolled oats, almond flour, and chopped walnuts bound by coconut oil, so every bite has serious texture and nutty depth. Because the whole recipe leans on wholesome pantry staples rather than any leavening agents, it's naturally free from yeast without any awkward substitutions or compromises. Arrowroot starch thickens the filling as it bakes, so you get that glossy, jammy apple layer rather than a watery puddle under your crisp. Letting it rest for ten minutes before serving is the hardest part — but it's worth it for a filling that holds together beautifully in the dish. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for a dessert that feels genuinely indulgent.
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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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