Pork Free Cinnamon-Walnut Plum Oat Crisp
Juicy ripe plums, warm cinnamon, and a golden, crunchy walnut-oat topping — this fruit crisp is the kind of dessert that makes the whole kitchen smell incredible while it bakes. The filling comes together with just a handful of pantry staples: fresh plums tossed with maple syrup, arrowroot starch, and a hint of ginger that deepens the natural sweetness of the fruit as it bubbles in the oven. The topping is where things get really good — rolled oats, roughly chopped walnuts, and almond flour get bound together with coconut oil and maple syrup into loose, clumpy clusters that crisp up beautifully at 375°F. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress involved. The coconut oil does double duty as both a greasing agent and a binder, keeping the topping dairy-free and clean without sacrificing any richness. Letting it rest for ten minutes after baking is a small but important step — it gives the filling time to thicken into something scoopable and glossy rather than runny. Serve it warm on its own or with a scoop of your favorite frozen dessert for a crowd-pleasing finish that feels far more impressive than the effort it takes.
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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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