Artificial Flavors Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries, sweet apple, warming spices, and a golden, crunchy oat topping — this is the kind of dessert that makes a whole kitchen smell incredible. Every bit of flavor here comes from real, whole ingredients: fresh ginger grated by hand, ground cardamom and cinnamon, and maple syrup doing double duty in both the filling and the topping. That matters, because so many packaged baked goods and even spice blends sneak in synthetic flavor additives that have no business being in a simple fruit crisp. Here, you know exactly what's going in the dish. The arrowroot starch thickens the bubbling cranberry-apple filling into something jammy and luscious, while the almond flour and chopped almonds give the topping a nutty depth that goes way beyond a basic oat crumble. It's the kind of recipe that feels special enough for a holiday table but is genuinely easy to pull together on a weeknight. Serve it warm straight from the baking dish and watch it disappear.
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Learn more →Ingredients
6 servings
For the filling
- 12 oz fresh or frozen cranberries
- 2 medium apples, peeled, cored, and cut into ½-inch pieces
- ⅓ cup maple syrup
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- 1 tbsp arrowroot starch
For the topping
- 1 ½ cups rolled oats
- ½ cup almond flour
- ½ cup raw almonds, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ¼ tsp ground cardamom
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the cranberries, apple pieces, 1/3 cup maple syrup, grated ginger, 1/2 tsp cardamom, cinnamon, and arrowroot starch. Stir until the fruit is evenly coated, then transfer to the prepared baking dish and spread into an even layer.
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