High Fructose Corn Syrup Free Cinnamon-Walnut Plum Oat Crisp
Ripe plums are one of summer's most underrated baking fruits, and when they're tossed with maple syrup, cinnamon, and a touch of ginger, they turn into something deeply jammy and fragrant. The filling thickens beautifully thanks to arrowroot starch, so every spoonful holds together without any corn-derived thickeners sneaking into the mix. That matters more than it sounds — a lot of conventional fruit crisps and store-bought desserts lean on high fructose corn syrup or corn syrup solids to sweeten and bind, but this one keeps things clean from start to finish. The topping is where things really get exciting: rolled oats, roughly chopped walnuts, and almond flour come together with coconut oil and maple syrup into a crumbly, golden crust that shatters just enough when you dig in. Baking it loose rather than packed is the key move — that open texture lets the heat circulate and creates those irresistible crispy clusters on top. Let it rest for a few minutes after it comes out of the oven and the bubbling filling will settle into a thick, glossy sauce that coats every bite. It's the kind of dessert that tastes indulgent but is built entirely from ingredients you can feel good about.
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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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