Hazelnut Free Cinnamon-Walnut Plum Oat Crisp
Juicy late-summer plums bubbling beneath a golden, crunchy topping is one of those desserts that feels far more impressive than the effort it takes to pull together. The filling leans on maple syrup, cinnamon, and a touch of ginger to coax out the natural sweetness of the fruit, while arrowroot starch helps everything thicken into a glossy, jammy base. The crisp topping combines rolled oats, roughly chopped walnuts, and almond flour with coconut oil and maple syrup — no refined sugar, no butter, and crucially, no hazelnuts anywhere in sight. For anyone navigating tree nut sensitivities specific to hazelnuts, this kind of recipe can feel like a rare find, since so many baked goods and granola-style toppings sneak in hazelnut flour or hazelnut oil for richness. Here, walnuts do all the heavy lifting, delivering that satisfying crunch and a slightly earthy depth that pairs beautifully with the spiced plum filling. The key to getting that crisp, open-textured topping is scattering it loosely rather than packing it down — a small step that makes a big difference. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something truly spoonable and spectacular.
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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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