Yeast 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 show up twice, once in the filling and once in the topping, so every single bite carries that aromatic warmth all the way through. The filling gets its glossy, jammy texture from arrowroot starch rather than any flour or leavening agent, which means there's nothing here that could cause a problem for anyone avoiding yeast or fermented ingredients. Rolled oats, almond flour, and roughly chopped almonds build a topping that bakes up crisp and nutty without relying on any packaged mixes that might sneak in unwanted additives. Maple syrup and coconut oil do all the sweetening and binding work, keeping the ingredient list clean and straightforward. It's equally good with a scoop of coconut cream or enjoyed just as it is, still warm from the oven after that short rest that lets the filling thicken into something truly luscious.
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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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