Pescatarian Cinnamon-Walnut Plum Oat Crisp
Juicy, jammy plums bubbling beneath a golden, crunchy topping — this fruit crisp is the kind of dessert that makes a whole kitchen smell incredible. The filling leans into warm spices and a touch of maple syrup, while arrowroot starch helps it thicken into something almost pie-like without any fuss. The topping is where things really shine: rolled oats, roughly chopped walnuts, and almond flour come together with coconut oil and cinnamon into irresistible clusters that crisp up beautifully in the oven. Every element here is naturally plant-based and free from meat or seafood, so it fits a pescatarian lifestyle without any substitutions or workarounds needed. It's the kind of recipe that feels indulgent but is built entirely from wholesome pantry staples. Serve it warm after a brief rest so the filling has a chance to settle, and consider a scoop of vanilla ice cream or a dollop of yogurt on top if you're feeling generous.
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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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