Nutmeg Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries and sweet-spiced apples bubble up beneath a golden, crunchy oat topping in this cozy fruit crisp that feels like peak autumn in a baking dish. Fresh ginger brings a lively, warming heat to the filling, while cardamom and cinnamon round everything out with floral, aromatic depth — no nutmeg needed, and honestly, it's never missed. Arrowroot starch quietly does the thickening work, so the filling sets up jammy and glossy rather than watery or starchy. The topping is a satisfying mix of rolled oats, almond flour, and roughly chopped almonds bound together with coconut oil and maple syrup, giving you serious crunch in every bite. Both the filling and the topping are sweetened entirely with maple syrup, so the flavor is rich and natural without any refined sugar. It comes together in one bowl per component, bakes until deeply golden and bubbling, and is best served warm straight from the dish — maybe with a scoop of vanilla ice cream or a pour of cold 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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