Black Pepper 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 the whole kitchen smell incredible. The filling leans on ripe plums tossed with maple syrup, arrowroot starch, warm cinnamon, and a hint of ginger, so every bite is fragrant and naturally sweet without any added refined sugar. The topping brings together rolled oats, roughly chopped walnuts, almond flour, and coconut oil into a rustic, clumping mixture that bakes up beautifully crisp and nutty. For anyone avoiding black pepper, this recipe is a genuinely easy win — the spice profile here is built entirely around cinnamon and ginger, so there's nothing to swap or skip. Many baked fruit desserts sneak in unexpected seasonings, but every single ingredient in this one is straightforward and easy to verify. Letting it rest for ten minutes after it comes out of the oven is the move that takes the filling from runny to perfectly thick and scoopable. Serve it warm on its own or with a generous scoop of vanilla ice cream for a dessert that feels both wholesome and completely indulgent.
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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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