Dairy 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 gets its silky, glossy texture from arrowroot starch and a touch of maple syrup, letting the natural sweetness of ripe plums shine without any added dairy. Coconut oil stands in seamlessly for butter in the topping, binding together rolled oats, chopped walnuts, and almond flour into irresistible clusters that bake up deeply golden and satisfyingly crisp. Warm cinnamon and a hint of ginger run through both layers, tying the whole thing together in the most comforting way. This is the kind of recipe that proves you don't need cream or butter to make something genuinely indulgent — every component is naturally free of dairy without any awkward substitutions or specialty products. Let it rest for a few minutes after it comes out of the oven so the filling thickens up, then scoop it into bowls and enjoy it as-is or with your favorite dairy-free ice cream alongside.
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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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