Fish Free Cinnamon-Walnut Plum Oat Crisp
Juicy plum wedges bubbling beneath a golden, crunchy crown of oats, walnuts, and warm cinnamon — this is the kind of dessert that makes people hover near the oven. The filling gets tossed with maple syrup, arrowroot starch, and a hint of ginger before baking, so it thickens into a glossy, jammy layer that's deeply fruity without being overly sweet. Coconut oil and almond flour bring the topping together into satisfying clusters that crisp up beautifully in the oven. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels for hidden seafood derivatives or fish-based additives that occasionally sneak into processed baking mixes and sauces. The whole thing comes together in one baking dish, which means cleanup is minimal and the reward is enormous. Let it rest for a few minutes after it comes out of the oven — the filling tightens up just enough to scoop cleanly into bowls. Serve it warm on its own or with a generous spoonful of coconut cream for something truly special.
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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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