Pecan Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries, sweet apple, warming ginger, and a double hit of cardamom come together in a bubbling fruit crisp that tastes like the best parts of autumn in a single baking dish. The filling gets its body from arrowroot starch, which thickens everything into a glossy, jammy layer as it bakes and then rests. The topping is built on rolled oats, almond flour, and roughly chopped almonds — giving you that satisfying crunch without any tree nuts that commonly sneak into crisp recipes. Coconut oil and maple syrup bind it all together naturally, so every bite is golden, clumpy, and just a little caramelized at the edges. This is the kind of dessert that fills your kitchen with an incredible spiced aroma and has people hovering near the oven well before it's done. Serve it warm straight from the baking dish, and don't be surprised if the pan is empty before anyone thinks to grab 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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