Breastfeeding Friendly Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries beneath a golden, crunchy oat topping — this dessert is the kind of thing that makes the whole kitchen smell incredible. Fresh ginger and cardamom give the filling a gentle, aromatic heat that feels both comforting and a little special, while maple syrup keeps the sweetness natural and unrefined. Rolled oats, almond flour, and sliced almonds build a topping that crisps up beautifully without any refined grains or dairy, which matters when you're being thoughtful about what goes into your body. Ginger has long been celebrated as a soothing, nourishing ingredient, and pairing it with antioxidant-rich cherries makes this feel like a dessert that's actually doing something good for you. Arrowroot starch thickens the filling just enough so every spoonful holds together without getting gluey or starchy. Coconut oil ties the topping together and adds a subtle richness that makes it taste far more indulgent than the ingredient list suggests. Serve it warm with a little something on the side, and don't be surprised if it disappears fast.
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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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