Xanthan Gum 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 like autumn. The filling gets its silky, thickened texture from arrowroot starch rather than any gum-based binder, so every spoonful is naturally clean and fuss-free. Rolled oats, chopped walnuts, and almond flour come together with coconut oil and maple syrup to form a topping that crisps up beautifully in the oven without needing any additives to hold it together. Warm cinnamon and a hint of ginger run through both the fruit layer and the crumble, tying the whole dish into something that feels genuinely special. It's a great reminder that the best baked fruit desserts have never needed stabilizers or thickening agents beyond what nature already provides. Serve it straight from the dish after a short rest, 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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