Pescatarian Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom, topped with a golden, nutty oat crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to cool. The filling leans on arrowroot starch to thicken those jammy cherry juices into something glossy and spoonable, while maple syrup keeps the sweetness natural and rounded. The topping combines rolled oats, almond flour, and sliced almonds with melted coconut oil for a crisp that shatters just enough before giving way to the fruit underneath. Every component is plant-based, so there's no need to swap or substitute a single thing — it works exactly as written. Cardamom shows up in both the filling and the topping, which gives the whole dish a warmly spiced backbone that feels a little unexpected for a fruit crisp and completely irresistible. Serve it straight from the baking dish after that short rest, and the filling will be thick enough to scoop cleanly into bowls. A little vanilla ice cream or coconut cream on top wouldn't hurt one bit.
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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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