Mustard Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries and sweet apple chunks bubble beneath a golden, nutty oat topping in this cozy baked dessert that feels like autumn in a dish. Fresh ginger and double-hit cardamom give the filling a warm, aromatic depth that makes every spoonful feel a little more special than your average fruit crisp. Arrowroot starch works quietly in the background, thickening the jammy filling into something luscious rather than watery. The topping comes together with rolled oats, almond flour, and roughly chopped almonds bound by maple syrup and coconut oil — no butter, no refined sugar, just clean pantry staples that toast up beautifully. Every single ingredient here is naturally free of mustard in any form, so there's no label-scanning or substitution stress involved. It's the kind of dessert that looks impressive straight from the baking dish but genuinely couldn't be simpler to pull off. Serve it warm with a scoop of vanilla ice cream or a dollop of coconut 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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