Mustard 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 dessert is the kind of thing that makes people hover near the oven. The filling leans on arrowroot starch to thicken those jammy cherry juices naturally, so every spoonful holds together beautifully without any gummy texture. Cardamom shows up in both the filling and the topping, giving the whole crisp a gently exotic warmth that pairs surprisingly well with the tartness of the cherries. Coconut oil and maple syrup bind the oat crumble into satisfying clusters that bake up deep golden and stay crisp even as the fruit bubbles up around them. For anyone navigating condiment-heavy kitchens where hidden ingredients can sneak into unexpected places, this recipe is refreshingly straightforward — every single component is exactly what it says it is. Serve it after a brief rest so the filling thickens just enough to scoop cleanly, and consider a scoop of vanilla ice cream or a dollop of coconut cream on top to round it all out.
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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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