Honey Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries scented with fresh ginger and cardamom, topped with a golden, nutty oat crumble — this dessert is the kind of thing that makes people hover near the oven. Many fruit crisps lean on honey as their sweetener, but this one uses pure maple syrup throughout both the filling and the topping, so the whole dish is completely free of bee-derived ingredients without sacrificing any depth of flavor. Arrowroot starch thickens the cherry filling into a glossy, jammy base that holds together beautifully once it rests, while almond flour and sliced almonds give the topping a rich, slightly chewy texture that goes way beyond a basic oat crumble. The cardamom shows up in both layers, tying everything together with a warm, floral note that makes this feel a little more special than your average weeknight bake. Fresh or frozen cherries both work here, which means you can pull this off any time of year. Serve it warm from the dish and it's genuinely hard to stop at one portion.
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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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