Citric Acid Free Cinnamon-Walnut Plum Oat Crisp
Warm, bubbling fruit desserts can be surprisingly tricky to navigate when citric acid is off the table — it hides in everything from packaged fruit fillings to store-bought crumble mixes. This crisp sidesteps all of that by building its flavor entirely from whole, naturally sweet plums, warming spices, and maple syrup. The plums are tossed with arrowroot starch, cinnamon, and a touch of ground ginger before baking, which thickens the filling into a glossy, jammy layer without any acidic additives. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, coconut oil, and more maple syrup — every ingredient straightforward and easy to verify. As it bakes, the topping turns deep golden and crackly while the plum filling bubbles up around the edges in the most satisfying way. Letting it rest for ten minutes before serving makes a real difference, giving the filling time to settle into something thick and spoonable. It's the kind of cozy, fruit-forward dessert that feels indulgent without a single ingredient you'd need to second-guess.
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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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