Chestnut Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries and sweet apple chunks bubble beneath a golden, fragrant oat topping in this cozy baked crisp that feels like autumn in a dish. Fresh ginger and double cardamom give it a warm, slightly exotic edge that sets it apart from your average fruit crumble, while maple syrup ties everything together with a gentle, unrefined sweetness. The topping comes together with rolled oats, almond flour, and roughly chopped almonds — no tree nuts beyond almonds, and absolutely nothing in the chestnut family anywhere in the recipe. Arrowroot starch thickens the jammy filling naturally as it bakes, so you get those gorgeous bubbling edges and a glossy, saucy interior without any unexpected additives. Coconut oil keeps the crisp topping light and crackly rather than heavy, and the whole thing bakes up beautifully golden in under 45 minutes. Let it rest just long enough for the filling to set, then scoop it warm straight from the baking dish — ideally with a generous spoonful of something cold and creamy on top.
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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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