Gluten Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries scented with fresh ginger and cardamom, blanketed under a golden, crunchy oat-and-almond topping — this is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on arrowroot starch to thicken those jammy cherry juices naturally, so every spoonful holds together beautifully without any wheat-based thickeners. Almond flour and sliced almonds bring a nutty richness to the crisp topping that honestly makes you forget there's anything "alternative" about it at all. Coconut oil and maple syrup bind everything together and add a subtle caramel depth that plays perfectly against the tart cherries. The cardamom-and-ginger combination is the real star here — warming and a little exotic, it elevates what could be a simple fruit crisp into something genuinely special. It works equally well with fresh summer cherries or frozen ones you've had stashed in the back of the freezer, making it a reliable go-to year-round. Serve it straight from the dish with a scoop of vanilla ice cream or a dollop of whipped cream and watch it disappear fast.
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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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