Seed Oil Free Cinnamon-Walnut Plum Oat Crisp
Juicy, jammy plums bubbling beneath a golden, crunchy topping is one of those desserts that feels far more impressive than the effort it actually takes. The filling leans into the natural sweetness of ripe plums, brightened with warm cinnamon and ginger and thickened with arrowroot starch so it sets into something almost syrupy and luscious. The topping is where things get really good — rolled oats, roughly chopped walnuts, and almond flour come together with maple syrup and melted coconut oil to form irresistible clusters that crisp up beautifully in the oven. Coconut oil does all the heavy lifting here, replacing the refined vegetable and seed oils that sneak into so many baked goods and store-bought crisp mixes. Every ingredient is straightforward and whole, so you know exactly what you're eating without having to decode a label. Let it rest for a few minutes after it comes out of the oven and the filling will thicken just enough to scoop cleanly into bowls. Serve it as-is or with a dollop of something creamy on top — either way, it disappears fast.
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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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