Beef Free Ginger-Cardamom Plum Oat Crisp
Juicy plums meet warm spice in this bubbling, golden-topped crisp that feels like autumn in a baking dish. Fresh ginger and double doses of cardamom give the filling a fragrant, almost floral heat that plays beautifully against the natural tartness of the fruit, while a drizzle of maple syrup ties everything together without overpowering it. The topping is a satisfying crunch of rolled oats, almond flour, and sliced almonds bound with coconut oil — it bakes up deeply golden and clusters into those irresistible crispy bits everyone fights over. Every single ingredient here is plant-based and naturally free from any animal proteins, so there is absolutely nothing to second-guess when you are cooking for a crowd with mixed dietary needs. Arrowroot starch does quiet, clever work in the filling, thickening those jammy plum juices into a glossy, spoonable sauce as the crisp rests after baking. It is the kind of dessert that looks and tastes far more impressive than the effort involved — just toss, scatter, and bake.
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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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