Honey Free Ginger-Cardamom Berry Oat Crisp
Warm, bubbling berry filling meets a golden, crumbly oat topping scented with fresh ginger and cardamom — this is the kind of dessert that makes your whole kitchen smell incredible. Every drop of sweetness here comes from pure maple syrup, so there's absolutely no need to reach for honey or worry about whether a sweetener fits your needs. The combination of fresh grated ginger in both the filling and the topping gives the crisp a bright, aromatic heat that plays beautifully against the tart mixed berries. Arrowroot starch thickens the fruit layer as it bakes, so you get that luscious, jammy texture without anything gummy or starchy tasting. Chopped raw almonds and almond flour add a satisfying nuttiness and crunch to the topping, while coconut oil binds everything into those irresistible golden clusters. Let it rest for just ten minutes after it comes out of the oven and the filling sets up perfectly — ready to scoop straight into a bowl, ideally with something cold and creamy on top.
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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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