Chestnut 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 twice — once in the fruit layer and again in the crisp topping — so every bite carries that fragrant, slightly exotic warmth all the way through. The topping gets its satisfying crunch from rolled oats, almond flour, and roughly chopped raw almonds, all bound together with coconut oil and maple syrup for a naturally sweet, wholesome finish. Arrowroot starch thickens the berry filling beautifully as it bakes, so you get that glossy, jammy texture without any fuss. Every ingredient here is straightforward and easy to source, with no hidden nut blends or specialty products that might sneak in unwanted tree nuts. It comes together in two simple bowls before going into the oven, making it an approachable bake for a weeknight or a dinner party dessert that looks far more impressive than the effort required.
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Learn more →Ingredients
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
- ¼ tsp ground cardamom
For the topping
- 1 ½ cups rolled oats
- ½ cup almond flour
- ⅓ cup raw almonds, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°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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