Beef Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom sit beneath a golden, crunchy oat-and-almond topping — this is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on arrowroot starch to thicken those jammy cherry juices into something almost glossy, while maple syrup keeps the sweetness natural and rounded. Coconut oil binds the crisp topping in place of butter, giving every cluster a satisfying crunch without any dairy in the mix. Fresh ginger does real heavy lifting here — it's bright and a little spicy, playing beautifully against the floral warmth of cardamom in both the filling and the topping. This is genuinely one of those recipes that looks and tastes far more impressive than the effort involved, and it works just as well with frozen cherries as fresh ones. Let it rest those full ten minutes before you dig in — the filling tightens up and the whole thing becomes much easier to scoop into bowls.
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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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