Lupin 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 actually takes. The filling comes together with just a handful of pantry staples — maple syrup, arrowroot starch, cinnamon, and a whisper of ginger — letting the natural sweetness of ripe plums do most of the heavy lifting. The topping layers rolled oats, roughly chopped walnuts, and almond flour with melted coconut oil and maple syrup, creating those irresistible clumps that crisp up beautifully in the oven. Lupin flour has quietly crept into a surprising number of baked goods and gluten-free blends on store shelves, so making your own crisp from scratch is the cleanest way to keep it out of the picture entirely. Every ingredient here is straightforward and easy to verify, which means you can focus on the cooking rather than the label-reading. Let it rest for a few minutes after it comes out of the oven so the filling thickens into something scoopable and glossy — then serve it warm, ideally with something cold and creamy alongside.

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