BHA & BHT Free Cinnamon-Walnut Plum Oat Crisp
Juicy plum wedges bubbling beneath a golden, crunchy crown of oats, walnuts, and cinnamon — this is the kind of fruit crisp that makes people hover near the oven. The filling is tossed with maple syrup, arrowroot starch, and a warm hit of ginger before it goes into the dish, so it thickens into something jammy and luscious rather than watery. The topping comes together in one bowl, with rolled oats, chopped walnuts, almond flour, coconut oil, and more maple syrup pressing into loose, crumbly clusters that bake up deeply golden and satisfying. Avoiding BHA and BHT means steering clear of many packaged baking mixes, flavored oats, and processed oils that commonly carry these synthetic preservatives — here, every ingredient is whole and straightforward, so there's nothing to second-guess. Coconut oil stands in as the fat, keeping the topping crisp without any of the shelf-stabilizing additives found in conventional shortenings or margarines. The result is a dessert that tastes genuinely indulgent, warm and fragrant with cinnamon, and completely at home on a weeknight table or a holiday spread. Let it rest just long enough for the filling to settle, then scoop it into bowls while the topping still has its crunch.
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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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