MSG Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries and sweet apple chunks bubble up beneath a golden, nutty oat topping in this warming dessert that feels like peak autumn in every bite. Fresh ginger and double cardamom give the whole thing a fragrant, almost floral heat that makes it taste far more complex than the ingredient list suggests. Maple syrup does all the sweetening here — no refined sugars, no flavor packets, no processed shortcuts — so you know exactly what's going into the dish. Arrowroot starch thickens the jammy fruit filling naturally, while coconut oil binds the crisp topping into satisfying, crunchy clusters. For anyone navigating hidden additives in packaged desserts, this one is genuinely reassuring: every ingredient is whole, recognizable, and clean. It comes together in one baking dish with minimal prep, and that bubbling, golden finish straight from the oven is almost impossible to resist. Let it rest just long enough to thicken, then serve it warm — ideally with a scoop of something cold 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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