Capsaicin Free Ginger-Cardamom Cherry Oat Crisp
Juicy cherries bubbling beneath a golden, nutty oat topping — this crisp is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and cardamom do the heavy lifting here, layering the filling with warm, aromatic depth that feels anything but plain. Arrowroot starch thickens the cherry juices into a glossy, jammy sauce that holds together beautifully once the crisp has a chance to rest. The topping combines rolled oats, almond flour, and sliced almonds with coconut oil and maple syrup, so it bakes up crunchy, caramelized, and completely satisfying. For anyone avoiding capsaicin, this is the kind of cozy, spiced dessert that can feel off-limits — but every single ingredient here is naturally free of hot peppers and their compounds, so you can dig in without a second thought. It comes together in one baking dish with minimal prep, making it an easy choice for weeknights or casual entertaining. Serve it warm on its own or with a scoop of vanilla ice cream for something truly special.
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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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