Celery Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries and tender apple pieces bubble up beneath a golden, nutty oat topping in this warming dessert that feels equally at home on a holiday table or a quiet weeknight. Fresh ginger and a double hit of cardamom give the filling a bright, aromatic edge that keeps it from tipping into overly sweet territory, while a touch of cinnamon rounds everything out. Arrowroot starch does the quiet work of thickening the fruit juices into a glossy, jammy filling that holds together beautifully once it rests. The topping comes together with rolled oats, almond flour, and roughly chopped almonds bound by maple syrup and coconut oil — no butter, no refined sugar, just ingredients that clump into satisfying, crunchy clusters. Every component here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved. It bakes up in a single dish and smells absolutely incredible while it's in the oven. Serve it warm straight from the baking dish, ideally with a scoop of vanilla ice cream or a pour of cold cream.
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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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