Turkey Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom, topped with a golden, crunchy oat-and-almond crown — this dessert is the kind of thing that makes people hover near the oven. The filling leans on arrowroot starch to thicken those jammy juices naturally, so every spoonful holds together beautifully without turning gluey. Coconut oil and maple syrup bind the topping into satisfying, rustic clumps that crisp up deep golden in the oven, no butter or refined sugar required. Fresh or frozen cherries both work here, making this an easy year-round option whenever a fruit dessert craving strikes. The double hit of cardamom — once in the filling, once in the topping — gives the whole dish a warmly spiced backbone that feels a little unexpected and completely irresistible. Let it rest those full ten minutes before you dig in; the filling thickens as it cools and the payoff is absolutely worth the wait.
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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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