Rice Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom, crowned with a golden, nutty oat crumble — this dessert hits every note you want from a fruit crisp. The filling leans on arrowroot starch to thicken those gorgeous cherry juices into something jammy and luscious, while maple syrup keeps the sweetness natural and rounded. The topping is built from rolled oats, almond flour, and sliced almonds, so it bakes up with real crunch and a toasty depth that feels far more indulgent than the ingredient list suggests. Coconut oil binds everything together beautifully, giving each clump that satisfying crisp-edged texture without any butter or grain-based fillers. The cardamom and cinnamon woven through both the filling and the topping make the whole kitchen smell absolutely incredible while it bakes. It works equally well with fresh summer cherries or frozen ones you've had stashed in the back of the freezer, so there's no waiting for peak season to pull this off. Let it rest just long enough for the filling to settle, then serve it straight from the dish while it's still warm.
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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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