Chicken Free Ginger-Cardamom Cherry Oat Crisp
Tart, jammy 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 two rounds of cardamom give the whole dish a warm, aromatic depth that feels far more sophisticated than the effort involved. Arrowroot starch thickens the cherry filling just enough so every spoonful holds together beautifully without turning gluey. The topping leans on almond flour and sliced almonds alongside the rolled oats, which means you get layers of nutty flavor and serious crunch in every bite. Coconut oil and maple syrup bind it all together, keeping the ingredient list clean and entirely plant-based without sacrificing any richness. This is the kind of naturally meat-free, crowd-pleasing bake that works just as well at a dinner party as it does on a quiet weeknight — especially with a scoop of vanilla ice cream melting into the warm filling.
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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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