Cashew Free Ginger-Cardamom Berry Oat Crisp
Warm spiced berries bubbling beneath a golden, crumbly oat topping ā this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Fresh ginger and cardamom show up twice, once in the filling and once in the topping, so every single bite carries that fragrant, slightly exotic warmth. The crisp gets its structure from rolled oats, almond flour, and roughly chopped almonds, with coconut oil and maple syrup binding everything into satisfying, crunchy clusters. Arrowroot starch thickens the berry filling naturally as it cools, giving you that jammy, spoonable texture without any fuss. The entire recipe is built around wholesome pantry staples ā no tree nuts beyond almonds, no hidden fillers ā so it's a genuinely worry-free bake for anyone navigating cashew sensitivities. It works beautifully with fresh or frozen berries, which means you can pull this together any time of year. Serve it warm with a scoop of your favorite dairy-free ice cream and it disappears fast.
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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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