Seed Oil Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom, crowned with a golden, crunchy oat-and-almond topping — this is the kind of dessert that makes a whole kitchen smell incredible. The filling leans into bold, aromatic spice rather than relying on anything processed, and arrowroot starch does a beautiful job of thickening those jammy cherry juices without any fuss. What makes this crisp so easy to feel good about is the fat source: coconut oil steps in where most conventional recipes would call for butter or a vegetable shortening loaded with refined seed oils, keeping every bite clean and wholesome. Almond flour and sliced almonds add richness and texture to the topping so it bakes up satisfyingly crisp rather than soggy or greasy. The double hit of cardamom — once in the filling, once in the topping — ties the whole dish together in a way that feels genuinely special without requiring any hard-to-find ingredients. It works equally well with fresh summer cherries or frozen ones you've had stashed in the freezer, making it a reliable go-to across seasons. Serve it warm with a scoop of your favorite coconut cream and it's honestly hard to believe something this good came together so simply.
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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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