Lupin Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom, crowned with a golden, crunchy oat-and-almond topping — this is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on arrowroot starch to thicken those jammy cherry juices naturally, while maple syrup adds a gentle, rounded sweetness that lets the spices really shine. The crisp topping comes together with rolled oats, almond flour, and sliced almonds bound in coconut oil and maple syrup, so every bite has that satisfying crunch without any wheat or legume-based flour in sight. Lupin flour has quietly crept into a surprising number of baked goods and gluten-free products, making desserts like this — built entirely from straightforward, recognizable ingredients — a genuinely reassuring choice. Fresh or frozen cherries both work beautifully here, so this is a recipe you can pull off in the middle of summer or the dead of winter with equal success. Let it rest just long enough for the filling to settle, then scoop it into bowls and serve it warm — ideally with something cold and creamy on top.
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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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