Low Iodine Cinnamon-Walnut Plum Oat Crisp
Juicy plums bubbling beneath a golden, crunchy topping is one of those desserts that feels far more impressive than the effort it actually takes. The filling leans on ripe plums tossed with maple syrup, arrowroot starch, cinnamon, and ginger — no dairy, no eggs, no iodized salt — making it a genuinely easy fit for anyone navigating iodine restrictions without sacrificing any of the good stuff. Coconut oil stands in beautifully as the fat that binds the oat-and-walnut topping, delivering that irresistible crunch without any of the ingredients that tend to complicate low-iodine baking. Fine sea salt is used in place of iodized table salt, which is one of those small swaps that makes a real difference for anyone keeping close tabs on iodine intake. The almond flour adds a subtle nuttiness and helps the topping hold together just enough to crisp into deep golden clusters. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy, pooling around every craggy edge of the topping. Serve it warm and it will disappear fast.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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