Caffeine Free Ginger-Cardamom Berry Oat Crisp
Warm, bubbling berry filling meets a golden, spiced oat topping in this cozy dessert that feels like a hug in a baking dish. Fresh ginger and cardamom show up in both the filling and the crumble, giving every bite a fragrant, slightly exotic warmth that goes way beyond your average fruit crisp. The filling comes together with just maple syrup and arrowroot starch to bind those mixed berries into a jammy, glossy pool of flavor ā no refined sugar, no fuss. Rolled oats, almond flour, and roughly chopped almonds build a topping with serious crunch and nuttiness, all held together with melted coconut oil and another hit of maple syrup. Every single ingredient here is naturally free of stimulants, so this is a genuinely relaxing dessert ā perfect for an evening when you want something indulgent without anything that might keep you up. It bakes up beautifully in about 40 minutes, and that short rest after it comes out of the oven is worth it ā the filling thickens into something truly luscious. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for a dessert that feels totally celebratory.
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Learn more āIngredients
6 servings
For the filling
- 5 cups mixed berries (fresh or frozen), such as blueberries, raspberries, and blackberries
- 2 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- Ā¼ tsp ground cardamom
For the topping
- 1 Ā½ cups rolled oats
- Ā½ cup almond flour
- ā cup raw almonds, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground cardamom
- Ā½ tsp ground cinnamon
- Ā¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the berries, 2 tbsp maple syrup, arrowroot starch, 1 tsp grated ginger, and 1/4 tsp cardamom. Toss until the berries are evenly coated, then spread the mixture in an even layer in the prepared baking dish.
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