Vegetarian 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 show up in both the filling and the topping, so every bite carries that fragrant, slightly exotic warmth that takes a classic fruit crisp somewhere more interesting. The berry filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and maple syrup sweetens everything naturally without any refined sugar. Almond flour and chopped raw almonds give the topping real depth and a satisfying crunch that holds up even after the crisp cools. Coconut oil binds it all together, so the whole dish is completely plant-based without sacrificing any of the richness you'd expect from a proper dessert. It works beautifully with whatever mix of berries you have on hand — fresh in summer, frozen any other 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 special.
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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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