Artificial Food Coloring Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries, sweet apple, warming ginger, and the floral depth of cardamom come together in a bubbling, golden crisp that feels like the best kind of autumn dessert. Every ingredient here is whole and recognizable — fresh fruit, rolled oats, almond flour, maple syrup, and coconut oil — so there's no squinting at labels or second-guessing what's hiding in a packaged mix. Plenty of store-bought desserts and baking blends sneak in synthetic dyes to boost color, but this crisp gets its gorgeous deep-red hue entirely from the cranberries themselves. The arrowroot starch thickens the jammy filling naturally, and the almond-oat topping bakes up irresistibly crunchy without a single artificial shortcut. Fresh ginger adds a bright, slightly spicy lift that plays beautifully against the sweetness of the maple syrup, making each bite feel layered and complex. Let it rest just long enough for the filling to set, then scoop it warm straight from the dish — ideally with something cold and creamy alongside.
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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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