Barley Free Ginger-Cardamom Plum Oat Crisp
Warm, bubbling plum filling perfumed with fresh ginger and double cardamom, crowned with a golden, crumbly oat-and-almond topping — this is the kind of dessert that makes a whole kitchen smell incredible. The filling leans on ripe, juicy plums tossed with maple syrup and arrowroot starch, so it thickens into a glossy, jammy base without any grain-based thickeners that could sneak barley into the mix. The topping skips traditional flour entirely, relying on rolled oats and almond flour for structure and sliced almonds for that satisfying crunch. Coconut oil binds everything together beautifully, giving the crisp a deep, toasty color after its time in the oven. It's worth noting that oats are naturally free of barley, though shoppers who need to be extra careful should look for certified uncontaminated oats at the store. The combination of warming spices — cardamom, cinnamon, and ginger hitting both the filling and the topping — makes every bite feel layered and intentional rather than one-note sweet. Serve it slightly warm after that short rest, when the filling has just set and the topping still has its crunch.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs fresh plums (about 8–10 medium), pitted and cut into ¾-inch wedges
- 3 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- 1 tbsp arrowroot starch
For the topping
- 1 ½ cups rolled oats
- ½ cup almond flour
- ⅓ cup raw sliced almonds
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cardamom
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or equivalent 2-quart baking dish) with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the plum wedges, 3 tbsp maple syrup, fresh ginger, 1/2 tsp cardamom, 1/4 tsp cinnamon, and arrowroot starch. Toss until the plums are evenly coated, then spread them in an even layer in the prepared baking dish.
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