Celery Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom, topped with a golden, nutty oat crumble — this dessert is the kind of thing that makes people hover near the oven. The filling leans on arrowroot starch to thicken those jammy juices naturally, so every spoonful holds together beautifully without turning gluey. Almond flour and sliced almonds woven through the topping add a rich, slightly sweet crunch that takes the whole thing to another level. Coconut oil and maple syrup bind the oats into satisfying clusters that crisp up deep golden in the oven — no butter, no refined sugar, just clean, bold flavor. This is the kind of recipe that works equally well with fresh summer cherries or a bag pulled straight from the freezer, making it genuinely year-round. Let it rest for those ten minutes after baking and the filling tightens into something scoopable and luscious, especially good with a scoop of vanilla ice cream or a dollop of coconut cream on top.
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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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