Black Pepper Free Ginger-Cardamom Plum Oat Crisp
Juicy plums bubbling beneath a golden, nutty oat topping — this warm fruit crisp is the kind of dessert that makes a whole kitchen smell incredible. Fresh ginger and double-hit cardamom do the heavy lifting here, giving the filling and the topping a fragrant, spiced depth that feels anything but simple. For anyone navigating spice sensitivities, this recipe is a genuinely satisfying find because every single ingredient is naturally free of black pepper — no label-scanning required. Arrowroot starch thickens the jammy plum filling beautifully, while almond flour and sliced almonds add richness and crunch to the topping without any unwanted additions. Maple syrup and coconut oil pull everything together into a crisp that's wholesome but absolutely indulgent. Let it rest just long enough for the filling to set, then scoop it warm and enjoy every spiced, bubbling bite.
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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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