Walnut Free Ginger-Cardamom Cherry Oat Crisp
Warm spiced cherries bubbling under a golden, crunchy oat topping — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Fresh ginger and cardamom give the filling a bright, aromatic heat that plays beautifully against the natural sweetness of the cherries, while a touch of maple syrup keeps everything feeling wholesome. The crisp topping comes together with rolled oats, almond flour, and sliced almonds, so you get real texture and nuttiness without any walnuts in sight — a detail that matters a lot when so many crisp and crumble recipes default to them. Arrowroot starch thickens the filling just enough that every scoop holds together in the bowl rather than turning into a soupy mess. Coconut oil binds the topping into satisfying clumps that toast up deep golden and stay crisp even as the dessert cools. It's naturally dairy-free and sweetened entirely with maple syrup, so it works for a wide range of guests without any awkward substitutions. Serve it warm with a scoop of vanilla ice cream or a dollop of coconut cream and it will absolutely disappear.
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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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