Artificial Flavors Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries beneath a golden, crunchy oat topping — this dessert is the kind of thing that makes people hover near the oven. Every bit of flavor here comes from real, whole ingredients: fresh ginger grated right into the filling, fragrant cardamom, a drizzle of maple syrup, and toasted almonds that add serious crunch to the crisp. There are no extracts, no flavor packets, no mystery additives — just spices and fruit doing exactly what they're supposed to do. Arrowroot starch thickens the cherry filling naturally as it bakes, so you get that gorgeous, jammy texture without anything artificial holding it together. The coconut oil binds the oat-and-almond topping into satisfying clusters that turn deep golden in the oven, filling your kitchen with a scent that's genuinely hard to resist. It's the kind of dessert that works just as well on a weeknight as it does at a dinner party, and it comes together with one bowl for the filling and one for the topping. Serve it warm with a little something creamy on the side and watch it disappear.
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Learn more →Ingredients
6 servings
For the filling
- 5 cups fresh or frozen pitted cherries (about 1 ¾ lb), thawed and drained if frozen
- 2 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground cardamom
- 1 tbsp arrowroot starch
For the topping
- 1 ½ cups rolled oats
- ½ cup almond flour
- ½ cup raw sliced almonds
- ¼ tsp ground cardamom
- ¼ tsp ground cinnamon
- ¼ tsp fine sea salt
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the cherries, 2 tbsp maple syrup, grated ginger, 1/2 tsp cardamom, and arrowroot starch. Stir until the cherries are evenly coated, then transfer to the prepared baking dish and spread into an even layer.
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