Low Iodine Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom, topped with a golden, nutty oat crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling leans on maple syrup and arrowroot starch to bring everything together, skipping the dairy and refined ingredients that can make classic crisps tricky for a low-iodine approach. Coconut oil stands in beautifully for butter in the topping, binding the rolled oats, almond flour, and sliced almonds into irresistible, crunchy clusters. The double hit of cardamom — in both the filling and the crumble — gives the whole dish a warmly spiced depth that feels far more sophisticated than the effort involved. Fresh or frozen cherries both work here, so this is genuinely a year-round recipe you can pull off whenever a craving strikes. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something jammy and luscious beneath that crackling top layer.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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