Pistachio Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries and sweet apple chunks bubble beneath a golden, spiced oat topping in this cozy fruit crisp that tastes like the best parts of autumn in a single baking dish. Fresh ginger and a double hit of cardamom give the filling a warm, aromatic depth that feels genuinely special, while cinnamon and maple syrup round everything out without tipping into cloying sweetness. The topping comes together with rolled oats, almond flour, and roughly chopped almonds — no pistachios or other tree nuts that can sneak into store-bought granola toppings or pre-mixed crisp kits. Arrowroot starch does quiet, effective work in the filling, helping the juices thicken into a glossy, jammy sauce as the crisp cools. Coconut oil keeps the topping dairy-free and helps each oat cluster crisp up to that satisfying, crackly texture you want in every bite. It comes straight to the table from the baking dish, which means minimal cleanup and maximum impact for a weeknight dessert or a weekend gathering. Serve it warm and let the bubbling edges and toasty smell do all the convincing.
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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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