Brazil Nut Free Ginger-Cardamom Cherry Oat Crisp

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Brazil Nut Free Ginger-Cardamom Cherry Oat Crisp

Warm, bubbling cherry filling meets a golden, spiced oat topping in this dessert that feels like a hug in a baking dish. Fresh ginger and cardamom give the fruit layer a bright, aromatic kick that takes a classic crisp somewhere genuinely exciting, while the almond flour and sliced almonds add richness and crunch without any dairy in sight. Arrowroot starch does the quiet work of thickening those jammy cherry juices so every scoop holds together beautifully. The topping comes together with rolled oats, coconut oil, and maple syrup — no refined sugar, no fuss, just ingredients that taste like they belong together. For anyone navigating tree nut concerns, it's worth noting this recipe does include almonds, but it is completely free of brazil nuts, which can be surprisingly tricky to avoid in store-bought granola-style desserts and packaged crumbles. Serve it straight from the dish after a short rest, and if you want to gild the lily, a scoop of vanilla ice cream or a drizzle of coconut cream on top is absolutely the move.

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Ingredients

6 servings

For the filling

5 cups fresh or frozen pitted cherries (about 1 ¾ lb), thawed and drained if frozen
Sweet Red Cherries O Organics Organic Cherries Sweet Clamshell Prepacked - 1 Lb Rainier Cherries Prepacked Bag - 2 Lb Red Cherries Kopke Sweetums Cherries
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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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