Vegan Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries beneath a golden, crunchy oat topping — this dessert is the kind of thing that makes people hover near the oven. Fresh ginger and two hits of cardamom give the filling a fragrant, almost floral warmth that pairs beautifully with the natural tartness of the cherries, while arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. The topping leans on rolled oats, almond flour, and sliced almonds for real texture and nuttiness, all bound together with melted coconut oil and maple syrup — no butter, no eggs, no compromise on flavor. Those two ingredients do all the heavy lifting that dairy and honey would in a conventional crisp, so the result is genuinely rich and satisfying rather than a pale substitute. Letting it rest for ten minutes after it comes out of the oven is the hardest part, but it's worth it — the filling thickens into something scoopable and luscious rather than soupy. Serve it straight from the baking dish with a spoonful of coconut cream or just on its own, and it will disappear fast either way.
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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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