Turmeric Free Ginger-Cardamom Cherry Oat Crisp
Juicy cherries bubbling beneath a golden, crunchy oat topping — this crisp is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and cardamom do the heavy lifting here, giving the filling a warm, aromatic depth that feels sophisticated without any complicated technique. Arrowroot starch thickens the cherry juices into a glossy, jammy sauce that holds together beautifully once the crisp has a chance to rest. The topping comes together with rolled oats, almond flour, sliced almonds, coconut oil, and maple syrup — no butter, no refined sugar, just ingredients that clump into irresistible golden clusters. For anyone navigating spice sensitivities, this recipe is naturally free of turmeric in every component, so there's no need to audit a store-bought mix or swap anything out. It bakes up in a single dish and is genuinely hard to mess up, which makes it a reliable go-to for weeknight cravings and dinner party finales alike. Serve it warm with a scoop of vanilla ice cream or a dollop of coconut cream and watch it disappear fast.
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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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