Turmeric 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 the whole kitchen smell incredible. The filling leans on ripe plums tossed with maple syrup, a touch of arrowroot starch, warm cinnamon, and a hint of ginger, so every bite is saucy and deeply fruity without being overly sweet. The topping brings serious texture: rolled oats, roughly chopped walnuts, and almond flour come together with coconut oil and maple syrup into irresistible clusters that crisp up beautifully in the oven. Every single ingredient here is naturally free of turmeric, which can sneak into spice blends, golden milk-inspired baked goods, and even some store-bought oat products — so you can bake this one with total confidence. The technique is straightforward: layer, scatter, bake, and let it rest just long enough for the filling to thicken into something truly spoonable. Serve it warm straight from the dish and watch it disappear 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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