Wheat Free Ginger-Cardamom Cranberry Oat Crisp
Tart cranberries, sweet apple, warming ginger, and a double hit of cardamom make this fruit crisp one of the most aromatic desserts you can pull out of the oven. The filling gets its body from arrowroot starch rather than any flour-based thickener, so it sets up beautifully without a single grain of wheat in sight. Instead of a traditional flour-heavy crumble, the topping leans on rolled oats, almond flour, and roughly chopped almonds for a golden, nutty crunch that honestly might be the best part. Coconut oil and maple syrup bind everything together and give the crisp a lightly caramelized finish that smells absolutely incredible as it bakes. The bubbling, jewel-toned filling peeking through that toasted oat layer is the kind of thing that makes people hover near the oven. Let it rest just long enough to thicken slightly, then scoop it warm straight from the baking dish — a little vanilla ice cream alongside wouldn't hurt one bit.
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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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