Yeast 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 gets tossed with maple syrup, arrowroot starch, cinnamon, and a hint of ginger, so it thickens into a glossy, spiced sauce as it bakes. The topping layers rolled oats, roughly chopped walnuts, and almond flour with melted coconut oil and more maple syrup, clumping together into something irresistibly crunchy and nutty. Because the whole thing is built around whole-food ingredients and naturally sweetened with maple syrup, there's no leavening or fermented components anywhere in the recipe — making it a genuinely easy fit for anyone avoiding yeast without having to swap or substitute a thing. Pressing the topping loosely over the fruit rather than packing it down is the small move that makes a big difference, letting hot air circulate so every oat and walnut piece crisps up beautifully. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something thick, glossy, and perfect for spooning into bowls.
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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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