Caffeine 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, which together create a thick, glossy sauce as everything bakes. The topping brings serious texture with rolled oats, roughly chopped walnuts, and almond flour all bound together with melted coconut oil and more maple syrup — it crisps up beautifully without a single grain of refined sugar or anything that could sneak in a caffeine hit. Every ingredient here is naturally free of stimulants, so you can serve this after dinner without a second thought, even for those who are sensitive to things like chocolate or certain teas. It bakes at 375°F until the edges are bubbling and the topping turns a deep, satisfying golden brown — then a short rest lets the filling thicken into something truly spoonable. This is the kind of wholesome, crowd-pleasing dessert that feels indulgent but is built entirely from real, recognizable ingredients.
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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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