Vegetarian Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom, topped with a golden, nutty oat crumble — this is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on arrowroot starch to thicken those jammy cherry juices into something glossy and spoonable rather than watery, which makes every bite feel intentional and satisfying. Almond flour and sliced almonds woven into the topping give it a richness and crunch that goes well beyond a basic oat crisp, while coconut oil and maple syrup keep everything naturally sweetened and completely dairy-free. Fresh ginger does real work here — it's bright and a little fiery against the deep, sweet cherries in a way that dried spice alone never quite achieves. The whole thing comes together in one baking dish with minimal prep, making it an easy choice for a weeknight treat or a dinner party showstopper. 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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