Black Pepper Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries beneath a golden, crunchy oat topping — this crisp is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and double-layered cardamom give the filling and topping a fragrant, slightly exotic warmth that feels far more special than the effort involved. Arrowroot starch thickens the cherry juices into a glossy, jammy sauce that holds together beautifully after a short rest out of the oven. The topping leans on almond flour and sliced almonds alongside rolled oats, so every bite has real texture and a subtle nuttiness that pairs perfectly with tart cherries. Coconut oil and maple syrup bind everything together naturally, meaning there's no butter or refined sugar needed — and absolutely no hidden spice blends that might sneak in unwanted heat. This is the kind of recipe that works just as well with frozen cherries as fresh, making it a genuinely year-round option. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that feels completely indulgent without a single compromise.
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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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