Warm, bubbling cherries perfumed with fresh ginger and cardamom, topped with a golden, crunchy oat-and-almond crown — this crisp is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on arrowroot starch to thicken those jammy cherry juices naturally, so every spoonful holds together beautifully without any grain-based thickeners. The topping skips wheat flour entirely in favor of rolled oats and almond flour, which means there's no rye or related grains anywhere in the dish — just wholesome, straightforward ingredients you can feel good about. Coconut oil and maple syrup bind the topping into irresistible clusters that bake up crisp on the outside and slightly chewy underneath. The double hit of cardamom — once in the filling, once in the topping — gives the whole thing a warmly spiced, almost floral depth that pairs perfectly with the tartness of the cherries. It's equally at home as a weeknight treat or a dinner-party showstopper, especially with a scoop of vanilla ice cream melting into the edges.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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