Cashew Free Cinnamon-Walnut Plum Oat Crisp
Juicy ripe plums bubbling beneath a golden, crunchy topping is one of those desserts that feels far more impressive than the effort it actually takes. The filling comes together with just a handful of pantry staples ā maple syrup, arrowroot starch, cinnamon, and ginger ā letting the natural sweetness of the fruit really shine. The topping is where things get seriously good: rolled oats, roughly chopped walnuts, almond flour, and coconut oil bake into a deeply caramelized, nutty crust that shatters just enough with every spoonful. Keeping this crisp free from cashews is genuinely effortless here, since every ingredient is straightforward and easy to verify ā no blended nut butters or mystery mixes in sight. Arrowroot starch thickens the plum juices into a glossy, jammy sauce without any starchiness, and the coconut oil in the topping helps it crisp up beautifully without any dairy. Letting it rest for ten minutes before serving is worth every second of patience ā the filling tightens up and the whole thing scoops cleanly into bowls. Serve it warm on its own or with a scoop of your favorite frozen dessert for a crowd-pleasing finish.
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Learn more āIngredients
6 servings
For the filling
- 2 lbs ripe plums (about 8 medium), pitted and cut into Ā¾-inch wedges
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp ground cinnamon
- Ā¼ tsp ground ginger
For the topping
- 1 cup old-fashioned rolled oats
- Ā¾ cup raw walnuts, roughly chopped
- Ā¼ cup almond flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp ground cinnamon
- Ā¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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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