Pregnancy Friendly Cinnamon-Walnut Plum Oat Crisp
Juicy, jammy plums bubbling beneath a golden, crunchy topping ā this fruit crisp is the kind of dessert that feels indulgent but is built entirely from wholesome, bump-friendly ingredients. Ripe plums are naturally rich in vitamin C and fiber, and here they're gently sweetened with maple syrup and warmed with cinnamon and ginger for a filling that smells absolutely incredible as it bakes. The crisp topping leans on rolled oats, walnuts, and almond flour ā no refined flour, no refined sugar ā so every bite delivers real nutrition alongside all that satisfying crunch. Walnuts in particular are a smart addition during pregnancy, offering a plant-based source of omega-3 fatty acids that support fetal brain development. Arrowroot starch thickens the filling naturally as it bakes, giving you that gorgeous, glossy fruit layer without any cornstarch concerns. Coconut oil keeps the topping crisp and cohesive, and the whole thing comes together in one baking dish with minimal prep. It's the kind of recipe you'll want to make on a Sunday afternoon and enjoy warm with a spoon straight from the dish.
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Learn more āIngredients
6 servings
For the filling
- 2 lbs ripe plums (about 8 medium), pitted and cut into Ā¾-inch wedges
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp ground cinnamon
- Ā¼ tsp ground ginger
For the topping
- 1 cup old-fashioned rolled oats
- Ā¾ cup raw walnuts, roughly chopped
- Ā¼ cup almond flour
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp ground cinnamon
- Ā¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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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