Red Meat Allergy Friendly 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, so every bite is warmly spiced and naturally sweet without any refined sugar. The topping comes together with rolled oats, roughly chopped walnuts, almond flour, coconut oil, and more maple syrup, creating those irresistible clusters that shatter when you dig in with a spoon. Since the entire recipe is built around fruit, nuts, oats, and plant-based fats, there's no red meat or meat-derived ingredient anywhere near it — making it a genuinely worry-free treat rather than something you have to carefully audit. It's also a great reminder that avoiding red meat doesn't mean sacrificing comfort food, especially when dessert is this satisfying. Serve it warm straight from the baking dish, and if you want to go all out, a scoop of vanilla ice cream on top is absolutely the move.
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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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