Hazelnut Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherry filling meets a golden, spiced oat topping in this deeply satisfying dessert that feels like it belongs at every table from midsummer through the holidays. Fresh ginger and two rounds of cardamom give the whole thing an aromatic lift that makes it taste far more complex than the short ingredient list suggests. The crisp topping leans on rolled oats, almond flour, and sliced almonds for texture and richness — no hazelnuts, no hazelnut oil, no ambiguous "mixed nut" blends that can make store-bought desserts a gamble. Arrowroot starch thickens the cherry layer beautifully as it bakes, so you get that glossy, jammy filling rather than a watery puddle underneath. Coconut oil and maple syrup bind the topping into satisfying clumps that turn deep golden in the oven, with just enough crunch to contrast the tender fruit below. It comes together in one baking dish with minimal prep, making it as practical as it is impressive. Let it rest for a few minutes before serving and the filling sets just enough to scoop cleanly — though nobody will judge you for going in early.
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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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