Gut Friendly Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling fruit filling crowned with a golden, nutty crumble — this cherry crisp is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and two hits of cardamom give the filling a bright, aromatic lift that feels genuinely special without requiring any complicated technique. Arrowroot starch thickens the cherry juices into a glossy, jammy sauce that holds together beautifully once the crisp has had a few minutes to rest. The topping leans on rolled oats, almond flour, and sliced almonds for texture and substance, all bound together with coconut oil and maple syrup — no refined sugars or hard-to-digest additives in sight. These are exactly the kinds of whole-food, anti-inflammatory ingredients that tend to sit well and support a happy gut, making this feel like an indulgence you can actually feel good about. Whether you use fresh summer cherries or pull a bag from the freezer, the result is deeply satisfying — serve it warm and consider a scoop of coconut yogurt on top for an extra layer of creaminess.
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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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