Pecan Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherry filling perfumed with fresh ginger and cardamom, crowned by a golden, crunchy oat topping — this is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on arrowroot starch to thicken those jammy cherry juices naturally, so every spoonful holds together beautifully without turning gluey. For the topping, rolled oats, almond flour, and sliced almonds deliver serious crunch and a subtly nutty richness, all bound together with coconut oil and maple syrup instead of butter or refined sugar. It's a smart swap that keeps things dairy-free while still achieving that deeply satisfying, crisp-edged texture you want from a proper crumble. The double hit of cardamom — in both the filling and the topping — ties the whole dish together with a warmly spiced backbone that feels a little unexpected and completely addictive. Serve it straight from the baking dish with a scoop of vanilla ice cream or a dollop of coconut cream, and watch it disappear fast.
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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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