Brazil Nut Free Cinnamon-Walnut Plum Oat Crisp

Juicy plum wedges bubbling beneath a golden, crunchy topping is the kind of dessert that makes people hover near the oven waiting for it to come out. The filling gets tossed with maple syrup, arrowroot starch, cinnamon, and a hint of ginger, so it thickens into a glossy, jammy layer that's deeply fragrant and just sweet enough. The topping combines rolled oats, chopped walnuts, almond flour, coconut oil, and more maple syrup into a rustic, clumping mixture that bakes up irresistibly crisp without a single grain of refined sugar. Keeping the topping loose rather than packed is the key move here — that open texture lets heat circulate and turns every bite into a satisfying crunch. The whole thing is naturally free from brazil nuts and relies on straightforward pantry ingredients, so there's no label-scanning or substitution stress involved. It's the kind of recipe that works just as well on a weeknight as it does at a dinner party, especially served warm with a scoop of vanilla ice cream or a drizzle of coconut cream.

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