Chestnut Free Ginger-Cardamom Cherry Oat Crisp
Warm spiced cherries bubbling beneath a golden, crunchy oat topping — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Fresh ginger and double-hit cardamom give the filling a bright, aromatic kick that pairs beautifully with the natural tartness of the cherries, while maple syrup keeps everything lightly sweet without being cloying. Arrowroot starch thickens the juices into a glossy, jammy sauce that holds together perfectly once the crisp has a chance to rest. The topping comes together with rolled oats, almond flour, and sliced almonds bound by coconut oil and maple syrup, delivering serious crunch and a nutty richness in every bite. Everything here is straightforward pantry-friendly fare — no specialty ingredients to hunt down, and no hidden fillers or starchy thickeners that could sneak in unwanted additions. It bakes up beautifully in a single dish, making cleanup minimal and the whole experience genuinely low-stress. Serve it warm on its own or with a scoop of your favorite frozen dessert for a crowd-pleasing finish that feels far more impressive than the effort involved.
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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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