Pecan 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 ā once in the fruit layer and again in the crisp topping ā giving every bite a fragrant, slightly exotic warmth that sets this apart from your average fruit crisp. The topping leans on rolled oats, almond flour, and roughly chopped almonds, so you get that satisfying crunch without any tree nuts that could be a concern for your household. Arrowroot starch thickens the berry filling naturally as it bakes, so by the time it's bubbling around the edges and the topping is deeply golden, you know it's ready. Maple syrup and coconut oil bind everything together and add a subtle richness that keeps this completely dairy-free as well. Let it rest for just ten minutes after it comes out of the oven and the filling sets up beautifully ā patient enough to scoop cleanly, but still warm enough to melt a scoop of vanilla ice cream on top.
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Learn more āIngredients
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
- Ā¼ tsp ground cardamom
For the topping
- 1 Ā½ cups rolled oats
- Ā½ cup almond flour
- ā cup raw almonds, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground cardamom
- Ā½ tsp ground cinnamon
- Ā¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°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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