Cashew Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom, blanketed under a golden, clumping oat topping — this is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on arrowroot starch to thicken those jammy juices naturally, so every spoonful holds together beautifully without being gluey. Almond flour and sliced almonds give the crisp topping real depth and a satisfying crunch, while coconut oil and maple syrup bind everything into those irresistible golden clusters. Many store-bought or restaurant crisps sneak in mixed nut butters or toppings that can be hard to verify, so making this one from scratch means you know exactly what went in. The combination of cardamom in both the filling and the topping is a small move that pays off big, tying the whole dish together with a warm, floral backbone. Let it rest just long enough for the filling to settle, then serve it as-is or with a scoop of your favorite vanilla ice cream alongside.
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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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