Legume Free Ginger-Cardamom Cherry Oat Crisp
Warm spiced cherries bubbling beneath a golden, crunchy oat topping — this dessert is the kind of thing that makes people hover near the oven. Fresh ginger and double-hit cardamom give the filling a bright, almost floral heat that plays beautifully against the natural sweetness of the fruit, while maple syrup keeps everything lightly caramelized without being cloying. The crisp topping leans on rolled oats, almond flour, and sliced almonds for texture that shatters just enough when you dig in with a spoon. Arrowroot starch thickens the cherry filling as it bakes, so you get that glossy, jammy consistency without any bean-based thickeners or flour blends that can sneak legumes into an otherwise clean recipe. Coconut oil binds the topping together and crisps up beautifully in the oven, making every bite satisfyingly crunchy. Serve it straight from the dish after a short rest, and the filling will have set just enough to scoop cleanly — though a scoop of vanilla ice cream on top is never a bad idea.
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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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