Cashew Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries, sweet apple, warming ginger, and a double hit of cardamom come together in a bubbling fruit filling that smells absolutely incredible as it bakes. The crispy oat topping — made with almond flour, chopped almonds, coconut oil, and maple syrup — bakes up golden and crunchy in a way that makes it nearly impossible to wait the full ten minutes before digging in. For anyone navigating tree nut concerns specifically around cashews, this one is worth a close look: the nuts here are almonds only, so you can enjoy every bite without the usual label-scanning stress. Arrowroot starch quietly does the work of thickening the jammy filling, so you get that perfect saucy-but-not-soupy texture without any fuss. The whole thing is naturally sweetened with maple syrup and completely dairy-free, which makes it a genuinely crowd-pleasing dessert for a wide range of tables. Serve it warm straight from the baking dish and, honestly, a scoop of vanilla ice cream or coconut cream on top would not be a bad idea at all.
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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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