Pecan Free Cinnamon-Walnut Plum Oat Crisp
Juicy, jammy 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 gets tossed with maple syrup, arrowroot starch, cinnamon, and a hint of ginger, which thickens beautifully in the oven and lets the natural sweetness of ripe plums really shine. The topping combines rolled oats, chopped walnuts, almond flour, coconut oil, and more maple syrup into a rustic, clumping mixture that bakes into something deeply golden and satisfying. Keeping the topping loose rather than packed is the key move here — that open texture is exactly what lets it crisp up so well. Everything is sweetened with maple syrup and bound with coconut oil, so there's no refined sugar or butter to worry about. It's the kind of fruit crisp that works just as well for a casual weeknight dessert as it does for a weekend gathering, especially served warm straight from the baking dish.
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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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