Seed Oil Free Ginger-Cardamom Berry Oat Crisp
Warm, bubbling fruit beneath a golden, crunchy topping is one of those desserts that feels indulgent but comes together with surprisingly little effort. The filling leans into fresh ginger and cardamom alongside the natural sweetness of mixed berries, creating something that tastes far more complex than the ingredient list suggests. Arrowroot starch thickens the juices beautifully as it bakes, so you get that jammy, spoonable texture without any cornstarch or refined thickeners. The topping is built on rolled oats, almond flour, and chopped almonds, all bound together with melted coconut oil — meaning every component is completely free of industrially processed vegetable and seed oils. Coconut oil is the only fat used throughout, from greasing the dish to moistening the crisp topping, so there's no guesswork about what's actually in it. The double hit of ginger and cardamom in both the filling and the topping ties the whole thing together in a way that feels almost bakery-level. Let it rest for a few minutes after it comes out of the oven and the filling sets into something truly worth digging into.
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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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