Pescatarian Ginger-Cardamom Berry Oat Crisp
Warm spiced berries bubbling beneath a golden, crunchy oat topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Fresh ginger and cardamom show up in both the filling and the topping, so every bite carries that aromatic warmth all the way through. Arrowroot starch thickens the berry layer beautifully as it bakes, giving you that jammy, glossy filling without any fuss. The topping comes together with rolled oats, almond flour, and roughly chopped almonds bound by coconut oil and maple syrup, so it bakes up irresistibly crisp and nutty. Everything here is naturally plant-based and free of meat or poultry, making it an effortless fit for pescatarian tables without any substitutions required. It works just as well with frozen berries as fresh ones, so you can pull this off any time of year. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and satisfying.
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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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