Wheat Free Ginger-Cardamom Cherry Oat Crisp
Warm, bubbling cherries perfumed with fresh ginger and cardamom, crowned with a golden, nutty oat crumble — this is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. The filling leans on arrowroot starch to thicken those jammy cherry juices naturally, so you get a glossy, spoonable base without any flour in sight. The topping swaps traditional all-purpose flour for almond flour and sliced almonds, which means it bakes up with a satisfying crunch and a rich, toasty depth that honestly beats a standard crisp. Coconut oil and maple syrup bind everything together and add a subtle sweetness that lets the spices do their thing. It's a genuinely easy bake — one bowl for the filling, one for the topping — and the hardest part is waiting the ten minutes after it comes out of the oven. Serve it warm with a scoop of vanilla ice cream or a dollop of coconut cream and it disappears 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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