Seeds Free Cinnamon-Walnut Plum Oat Crisp
Juicy, jammy plums bubbling beneath a golden, crunchy topping — this fruit crisp is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on ripe plums tossed with maple syrup, arrowroot starch, cinnamon, and a hint of ginger, so every spoonful 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 — nothing hidden, nothing unnecessary. For anyone navigating a seeds-free lifestyle, crisps can be a minefield of sunflower or pumpkin seed additions, but this one keeps things clean and straightforward from start to finish. Baking it low and slow at 375°F lets the topping turn a deep, satisfying golden brown while the fruit underneath thickens into something almost like a compote. That ten-minute rest after it comes out of the oven is worth every second — it gives the filling time to set so you get clean, scoopable portions rather than a runny mess. Serve it warm on its own or with a generous scoop of your favorite dairy-free ice cream for a dessert that genuinely feels like a treat.
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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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