Citrus Free Cinnamon-Walnut Plum Oat Crisp
Ripe plums are one of the most underrated fruits for baking ā they turn jammy and deeply fragrant in the oven, and this crisp lets them do exactly that. The filling gets tossed with maple syrup, arrowroot starch, warm cinnamon, and a hint of ginger, which together coax out the plums' natural sweetness without leaning on any citrus juice or zest to brighten things up. That's genuinely good news if you're navigating a citrus sensitivity, since so many fruit desserts default to a squeeze of lemon or orange to balance the filling ā this one simply doesn't need it. The topping is a satisfying jumble of rolled oats, roughly chopped walnuts, almond flour, and coconut oil that bakes into a deeply golden, crunchy layer with serious texture in every bite. Everything comes together in two bowls and one baking dish, which makes cleanup almost as appealing as the dessert itself. Let it rest for a few minutes after it comes out of the oven so the bubbling filling has a chance to thicken up ā then dig in while it's still warm.
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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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