Dairy Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom sit beneath a golden, crunchy oat-and-almond topping — this is the kind of dessert that makes people ask for the recipe before they've even finished their first bite. The filling leans on arrowroot starch to thicken those gorgeous cherry juices into something jammy and luscious, while maple syrup adds a gentle, rounded sweetness throughout. Coconut oil stands in for butter in the topping, binding the rolled oats, almond flour, and sliced almonds into satisfying, crispy clusters that you'd never guess were missing any dairy at all. The double hit of cardamom — once in the filling, once in the topping — gives the whole dish a warmly spiced backbone that feels a little unexpected and completely irresistible. It works beautifully with fresh cherries in season or frozen ones any time of year, so there's really no excuse not to make it. Let it rest just long enough for the filling to settle, then scoop it into bowls and enjoy it as-is or with your favorite dairy-free 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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