Paraben Free Ginger-Cardamom Berry Oat Crisp
Warm spiced berries bubbling beneath a golden, crunchy oat topping — this dessert is the kind of thing that makes your whole kitchen smell incredible. Fresh ginger and cardamom show up twice, once in the filling and once in the topping, so every bite carries that bright, aromatic heat all the way through. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch or any processed thickeners, keeping the ingredient list clean and straightforward. Coconut oil and maple syrup bind the crumble topping in place of anything synthetic or heavily refined, which matters when you're being careful about what goes into your food. Almond flour and roughly chopped raw almonds add richness and a satisfying crunch that holds up beautifully even after the crisp cools. The whole thing comes together in two bowls and one baking dish, so cleanup is minimal and the payoff is enormous. Let it rest for just ten minutes after it comes out of the oven and the filling thickens into something truly spoonable and spectacular.
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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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