Pork 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 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. The berry filling gets its glossy, jammy texture from arrowroot starch rather than anything processed, and maple syrup keeps the sweetness natural and deep. Coconut oil binds the almond-and-oat crumble into satisfying clusters that crisp up beautifully in the oven. Every single ingredient here is plant-based and straightforward, so there's nothing hidden to worry about — just real, whole foods doing their thing. It's equally at home as a weeknight treat or a dinner-party showstopper, especially with a scoop of vanilla ice cream melting into those bubbling edges.
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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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