Legume Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries, sweet apple, warming ginger, and floral cardamom come together in a bubbling fruit filling that smells absolutely incredible as it bakes. The crumble topping is built from rolled oats, almond flour, and roughly chopped almonds, giving you that perfect golden crunch without a single legume in sight — no chickpea flour, no peanut oil, no hidden bean-based thickeners. Arrowroot starch does the quiet work of binding the filling into a glossy, jammy layer that holds its shape beautifully once it cools. Coconut oil and maple syrup bring everything together naturally, so the ingredient list stays clean and straightforward from start to finish. This is the kind of dessert that looks impressive straight from the baking dish but genuinely asks very little of you — just some stirring, scattering, and patience while your kitchen fills with the most warming spiced aroma. Serve it warm with a scoop of your favorite ice cream or a drizzle of cream, and watch it disappear fast.
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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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