Barley Free Cinnamon-Walnut Plum Oat Crisp
Juicy, jammy plums bubbling beneath a golden, crunchy topping — this fruit crisp is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on ripe plums tossed with maple syrup, arrowroot starch, cinnamon, and a hint of ginger, so every bite is warmly spiced and naturally sweet without any refined sugar. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, coconut oil, and more maple syrup — no wheat, no barley, no grain-based thickeners anywhere in the recipe. For anyone navigating grain sensitivities, store-bought crisps and crumbles can be a minefield of hidden ingredients, but this one keeps things straightforward and transparent from the first step to the last. Pressing the topping into a loose, open layer rather than packing it down is the small trick that gives you that deeply golden, genuinely crispy crunch. After about 35 to 40 minutes in a 375°F oven, the filling is bubbling at the edges and the topping is beautifully caramelized — let it rest just ten minutes and it slices cleanly into the most satisfying serving. Scoop it warm with a dollop of coconut cream or enjoy it straight from the dish; either way, it disappears fast.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs ripe plums (about 8 medium), pitted and cut into ¾-inch wedges
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
For the topping
- 1 cup old-fashioned rolled oats
- ¾ cup raw walnuts, roughly chopped
- ¼ cup almond flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
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, toss the plum wedges with 3 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, and ground ginger until the fruit is evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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