BHA & BHT Free Ginger-Cardamom Plum Oat Crisp
Juicy summer plums meet warm spice in this bubbling, golden-topped crisp that feels like a hug in dessert form. Fresh ginger and cardamom do the heavy lifting here, layering the jammy plum filling with a brightness and depth that packaged desserts simply can't replicate — and that's exactly the point. Processed snacks and baked goods often rely on synthetic preservatives like BHA and BHT to extend shelf life, but every ingredient in this recipe is straightforwardly whole: fresh fruit, rolled oats, almond flour, coconut oil, and maple syrup. The arrowroot starch thickens the filling naturally as it bakes, so you get that glossy, spoonable texture without any chemical shortcuts. The topping bakes up deeply golden and satisfyingly crunchy thanks to sliced almonds and almond flour, with coconut oil binding everything into irresistible crumbles. Let it rest for just ten minutes after it comes out of the oven and the filling tightens into something truly gorgeous. It's the kind of dessert that makes you wonder why you ever reached for a box in the first place.
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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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