Barley Free Ginger-Cardamom Cherry Oat Crisp
Warm spiced cherries bubbling beneath a golden, crunchy topping — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Fresh ginger and cardamom give the filling a bright, aromatic lift that feels a little unexpected and completely irresistible, while maple syrup keeps the sweetness natural and mellow. The crisp topping comes together with rolled oats, almond flour, and sliced almonds, so every bite has real texture and a nutty depth that a flour-based crumble just can't match. Arrowroot starch thickens the cherry filling beautifully as it bakes, giving you that glossy, jammy consistency without any grain-based thickeners — which is exactly what makes this a smart pick when barley and similar grains are off the table. Coconut oil binds the topping into satisfying clumps that toast up deep golden in the oven, no butter required. Let it rest for a few minutes after baking and the filling sets just enough to scoop cleanly into bowls. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that genuinely earns its place at any table.
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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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