Lactose Free Ginger-Cardamom Berry Oat Crisp
Warm, bubbling fruit beneath a golden, crumbly oat topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Fresh ginger and cardamom run through both the berry filling and the crisp topping, giving every bite a fragrant, slightly spiced depth that feels far more sophisticated than the effort involved. The whole thing comes together with coconut oil and maple syrup instead of butter or any dairy, so it's naturally free of lactose without any substitutions or compromises on flavor. Almond flour and chopped raw almonds add richness and a satisfying crunch to the topping that you'd never miss from a traditional butter-based crisp. Arrowroot starch quietly thickens the berry filling as it bakes, so you get that gorgeous jammy texture rather than a watery pool under the topping. Let it rest for a few minutes after it comes out of the oven and the filling sets up beautifully — serve it as-is or with your favorite dairy-free scoop 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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