Mushroom Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries and sweet apple chunks bubble up beneath a golden, crunchy oat topping in this warming dessert that feels like peak autumn in a baking dish. Fresh ginger and double layers of cardamom give it a spiced depth that goes well beyond your average fruit crisp, while a touch of cinnamon rounds everything out beautifully. The filling is thickened with arrowroot starch, which means it sets up glossy and jammy rather than watery — a small detail that makes a big difference when you're spooning it out warm. Every single ingredient here is completely free of fungi, so there's no need to scrutinize labels or worry about unexpected additions hiding in a store-bought mix. The topping comes together with rolled oats, almond flour, and roughly chopped almonds bound with coconut oil and maple syrup, giving you satisfying clusters that crisp up deeply in the oven. Let it rest for just ten minutes after baking and the filling thickens into something truly scoopable and luscious. Serve it straight from the dish with nothing else, or alongside a generous scoop of your favorite vanilla ice cream.
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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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