Caffeine Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries and sweet apple chunks bubble up beneath a golden, nutty oat topping in this cozy baked crisp — and every single ingredient is completely free of caffeine, so there's nothing to second-guess before an evening dessert. Fresh ginger and a double hit of cardamom give the filling a warm, almost floral spice that feels far more interesting than a standard cinnamon-only fruit crisp. Arrowroot starch works quietly in the background, thickening the jammy filling into something luscious rather than watery. The topping comes together with rolled oats, almond flour, and roughly chopped almonds bound by maple syrup and melted coconut oil — it bakes up crunchy and caramelized without a single ingredient that could keep you up at night. Maple syrup does all the sweetening throughout, so the flavor is rich and rounded rather than sharp. Pull it out of the oven, let it rest just long enough for the filling to set, and serve it straight from the baking dish while it's still warm and fragrant.
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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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