Black Pepper Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries and tender apple chunks bubble beneath a golden, nutty oat topping in this cozy baked dessert that feels equally at home on a holiday table or a quiet weeknight. Fresh ginger and double layers of cardamom do the heavy lifting here, delivering warmth and complexity without any reliance on black pepper — so every bite is boldly spiced on your terms. Maple syrup sweetens both the fruit filling and the crisp topping naturally, while coconut oil brings everything together into satisfying, crunchy clusters. Arrowroot starch thickens the jammy cranberry-apple base just enough so it scoops cleanly and doesn't run all over the dish. The almond flour and roughly chopped raw almonds in the topping add a rich, slightly nutty depth that makes this feel more indulgent than a simple fruit crisp has any right to be. Serve it warm straight from the baking dish and watch it disappear fast — a scoop of vanilla ice cream alongside wouldn't hurt one bit.
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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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