Pork Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries and sweet apple chunks come together under a golden, nutty oat crust that smells absolutely incredible while it bakes — warm cardamom and fresh ginger make the whole kitchen feel like a holiday. The filling gets its glossy, jammy texture from arrowroot starch, which thickens everything beautifully as it bubbles up around the edges. Coconut oil and almond flour give the topping a satisfying crunch without any animal fats, so every ingredient here is naturally free from pork and pork-derived products — no label-checking required. The double hit of cardamom, once in the fruit and once in the topping, ties the whole dessert together in a way that feels intentional and a little sophisticated. Maple syrup sweetens both layers, keeping the flavor earthy and complex rather than one-note. Let it rest for a few minutes after it comes out of the oven and the filling will set into something scoopable and lush — perfect served warm, ideally with a generous spoonful of something cold on top.
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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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