High Fructose Corn Syrup Free Ginger-Cardamom Berry Oat Crisp
Warm spiced berries bubbling beneath a golden, crunchy oat topping — this is the kind of dessert that makes a whole kitchen smell incredible. Fresh ginger and cardamom show up in both the filling and the topping, so every bite carries that fragrant, slightly exotic warmth that takes a simple fruit crisp somewhere special. The sweetness here comes entirely from maple syrup, which means you're completely clear of the corn-derived sweeteners that sneak into so many packaged desserts and baked goods. Arrowroot starch thickens the berry filling naturally as it cools, giving you that jammy, glossy texture without any processed additives. Coconut oil and almond flour round out the topping, keeping everything wholesome and satisfying without sacrificing that irresistible crunch. It works beautifully with fresh or frozen berries, so you can pull this together any time of year with whatever you have on hand. Serve it warm with a scoop of your favorite clean ice cream or just enjoy it straight from the dish — no judgment.
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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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