Nightshade Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom, blanketed under a golden, crunchy oat-and-almond topping — this dessert is the kind of thing that makes people hover near the oven. Nightshade-free eating can feel limiting when it comes to sweets, but fruit crisps are a natural fit, and this one leans hard into bold, aromatic spice rather than relying on anything off the list. The filling comes together with just cherries, maple syrup, a hit of grated ginger, and arrowroot starch to thicken those gorgeous ruby juices into something almost jammy. The topping uses rolled oats, almond flour, and sliced almonds for layers of texture — crispy on the outside, slightly chewy underneath where it meets the fruit. Coconut oil binds everything together and adds a subtle richness without any dairy. A short rest after baking lets the filling set just enough so every scoop holds its shape in the bowl. Serve it as-is or with a scoop of your favorite coconut ice cream for a dessert that feels genuinely indulgent.
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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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