Lactose Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries, sweet apple, warming ginger, and the floral punch of cardamom come together in a bubbling fruit filling that smells absolutely incredible as it bakes. The crumble topping is made with rolled oats, almond flour, and roughly chopped almonds bound together with maple syrup and melted coconut oil — so every bite delivers that satisfying golden crunch without a trace of butter or cream. Dairy-free desserts can sometimes feel like a compromise, but this one genuinely doesn't miss a thing; coconut oil does all the work of keeping the topping rich and crisp. Arrowroot starch thickens the fruit filling as it cools, giving you that jammy, spoonable texture that makes a good crisp so irresistible. The double hit of cardamom — once in the filling, once in the topping — ties the whole dish together in a way that feels a little unexpected and totally addictive. Let it rest for a few minutes after it comes out of the oven and the filling will set up beautifully, ready to scoop straight from the baking dish.
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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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