Rice 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 kitchen smell absolutely incredible. Fresh ginger and cardamom do serious work here, layering the sweet-tart berry filling with a warmth that feels both unexpected and completely right. The topping leans on rolled oats, almond flour, and roughly chopped almonds for texture, all bound together with maple syrup and coconut oil so it bakes up beautifully crisp without a single grain of rice or rice-derived ingredient in sight. Arrowroot starch thickens the filling naturally as it cools, giving you that jammy, spoonable consistency you want from a proper crisp. It works just as well with frozen berries as fresh, which means you can pull this together any time of year with whatever you have on hand. Let it rest for a few minutes after it comes out of the oven and the filling will set up perfectly — then serve it as-is or with your favorite 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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