Macadamia Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries, sweet apple, warming ginger, and the floral punch of cardamom come together in a bubbling fruit crisp that feels like the best kind of autumn dessert. The filling gets a natural thickener from arrowroot starch, which helps it set into that glossy, jammy texture you want pooling up through the topping. Speaking of the topping — rolled oats, almond flour, and roughly chopped almonds give you serious crunch and a nutty richness without any macadamia nuts in sight, which can sneak into store-bought granola toppings and crisp mixes more often than you'd expect. Coconut oil and maple syrup bind everything together and keep the whole dish completely dairy-free as a bonus. The double hit of cardamom — once in the filling, once in the topping — is what makes this crisp taste genuinely special rather than just another fruit bake. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly irresistible. Scoop it warm straight from the baking dish and don't skip a generous pour of cream or a scoop of vanilla ice cream alongside.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!