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 thickeners. The topping comes together with rolled oats, roughly chopped walnuts, and almond flour bound by coconut oil and more maple syrup — no wheat-based flours, no barley, no rye anywhere in sight. That combination of oats and almond flour is what gives the crisp its satisfying crunch and nutty depth, and it genuinely holds up beautifully after baking. Scattering the topping loosely rather than packing it down is the small but crucial step that lets it turn deep golden brown and crispy instead of dense and chewy. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something almost like a compote — perfect on its own or with a scoop of vanilla ice cream alongside.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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