Macadamia 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 two hits of cardamom give the filling a bright, aromatic depth that pairs beautifully with the natural tartness of the cherries, while arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. The topping leans on rolled oats, almond flour, and sliced almonds for texture and richness, all bound together with coconut oil and maple syrup so it clumps into satisfying, crispy clusters. Every ingredient here is straightforward and easy to source, with no exotic or hard-to-verify nuts in the mix — just clean, recognizable pantry staples. Crisps like this can sometimes hide unexpected add-ins in store-bought versions, so making it from scratch gives you full control over what goes into the dish. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that feels far more impressive than the effort it takes.
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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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