Mushroom Free Cinnamon-Walnut Plum Oat Crisp
Juicy, jammy plums bubbling beneath a golden, crunchy topping — this fruit crisp is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on ripe plums tossed with maple syrup, arrowroot starch, cinnamon, and a hint of ginger, creating a sauce that thickens beautifully as it bakes. The topping brings together rolled oats, roughly chopped walnuts, almond flour, coconut oil, and more maple syrup for a rustic, clumping crunch that crisps up deep golden brown in the oven. Every single ingredient here is naturally free from fungi-derived additions, so there's no need to scrutinize labels or swap anything out — it just works as written. Fruit crisps can sometimes sneak in unexpected extras, but this one keeps things clean and straightforward without sacrificing any of the warmth or indulgence you'd want from a baked dessert. Let it rest for a few minutes after it comes out of the oven so the filling can settle into that perfect, spoonable consistency. Serve it as-is or alongside your favorite dairy-free scoop for a seriously satisfying finish to any meal.
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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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