Artificial Food Coloring Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries scented with fresh ginger and cardamom, blanketed under a golden, nutty oat crumble — this dessert is the kind of thing that makes people hover near the oven. Every ingredient here is whole and recognizable, which means no synthetic dyes hiding in a boxed mix or pre-made filling to second-guess at the store. The cherry filling gets its gorgeous deep color entirely from the fruit itself, thickened naturally with arrowroot starch and sweetened with maple syrup rather than anything artificial. Grated fresh ginger gives the filling a bright, slightly spicy lift that pairs beautifully with the floral warmth of cardamom running through both layers. The topping comes together with rolled oats, almond flour, sliced almonds, and coconut oil — simple pantry staples that crisp up into something genuinely crunchy and satisfying. Letting it rest for a few minutes after baking is worth the patience, as the filling tightens into a jammy, scoopable consistency that's perfect alongside a scoop of vanilla ice cream or a dollop of whipped cream.
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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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