Fructose Free Cinnamon-Walnut Plum Oat Crisp
Warm, bubbling fruit filling beneath a golden, crunchy topping — this plum crisp is the kind of dessert that makes the whole kitchen smell incredible. Plums are one of the lower-fructose stone fruits, and here they're paired with just enough maple syrup and warming spices to let their natural tartness shine without tipping into sugar overload. Arrowroot starch thickens the filling beautifully as it bakes, so you get that jammy, glossy texture without any high-fructose thickeners or corn syrup hiding in the mix. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, and coconut oil — wholesome ingredients that crisp up into something genuinely irresistible. A double hit of cinnamon, once in the filling and once in the topping, ties everything together with a cozy depth that feels far more indulgent than it actually is. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something scoopable and rich. Serve it straight from the dish and watch it disappear.
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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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