Nutmeg Free Ginger-Cardamom Cherry Oat Crisp
Tart cherries bubbling beneath a golden, crunchy oat topping is one of those desserts that feels both rustic and a little bit special. Fresh ginger brings a bright, warming heat to the filling, while double-layered cardamom — in both the fruit base and the topping — gives the whole thing a floral, aromatic depth that makes it taste far more complex than the ingredient list suggests. Arrowroot starch quietly does its job, thickening those jammy cherry juices into something glossy and spoonable rather than watery. The topping leans on almond flour and sliced almonds alongside the rolled oats, so every bite has this satisfying mix of chew and crunch, all held together with coconut oil and maple syrup. Many warm spiced desserts lean heavily on nutmeg as a background note, but this one proves you don't need it — the ginger-cardamom-cinnamon combination is bold and complete on its own. It's the kind of dish that comes out of the oven smelling incredible and disappears fast, especially with a scoop of vanilla ice cream or a dollop of coconut cream 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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