Nitrate & Nitrite Free Ginger-Cardamom Cherry Oat Crisp
Tart cherries bubbling beneath a golden, crackly oat topping — this dessert is the kind of thing that makes people hover near the oven waiting for it to cool. Fresh ginger and two rounds of cardamom give the whole dish a warm, aromatic depth that feels far more sophisticated than the effort involved. Arrowroot starch thickens the cherry filling naturally as it bakes, so you get that gorgeous jammy texture without any processed additives or preservatives to worry about. The topping comes together with rolled oats, almond flour, sliced almonds, coconut oil, and maple syrup — every single ingredient is exactly what it says it is, nothing hidden, nothing cured or chemically treated. That matters a lot when you're navigating a diet that requires steering clear of preservatives commonly lurking in packaged and processed foods. Serve it warm straight from the dish, and don't be surprised if someone asks for seconds before the first bowl is finished.
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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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