Honey Free Cinnamon-Walnut Plum Oat Crisp
Juicy summer plums bubbling beneath a golden, crunchy topping — this is the kind of dessert that disappears fast. The filling gets its sweetness entirely from maple syrup, which also deepens the warm cinnamon and ginger notes in a way that feels rich and intentional rather than like a substitution. Arrowroot starch pulls the plum juices into a glossy, jammy sauce that holds together beautifully once the crisp rests for those crucial ten minutes out of the oven. The topping is a satisfying mix of rolled oats, roughly chopped walnuts, and almond flour, all bound with melted coconut oil and maple syrup so it bakes into proper clusters with real crunch. Anyone avoiding bee-derived sweeteners can dig in without scanning labels or second-guessing a single ingredient, since every component here is straightforward and plant-based. It works just as well served warm with a scoop of your favorite dairy-free ice cream as it does eaten cold straight from the dish the next morning.
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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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