Brazil Nut Free Ginger-Cardamom Plum Oat Crisp
Juicy plums bubbling beneath a golden, crumbly oat topping — this warm fruit crisp is the kind of dessert that makes a whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a fragrant, slightly spicy depth that pairs beautifully with the natural tartness of the plums, while maple syrup keeps everything lightly sweet without being cloying. The topping comes together with rolled oats, almond flour, and sliced almonds for a satisfying crunch that holds up even as the filling thickens and caramelizes around the edges. Arrowroot starch does quiet, efficient work in the filling, pulling those plum juices into a glossy, jammy sauce rather than a watery puddle. Every ingredient here is straightforward and easy to source, so there's no need to scrutinize labels or worry about unexpected additions sneaking in. It's the kind of recipe that looks and tastes far more impressive than the effort involved — just toss, layer, and bake until everything turns deep golden and irresistible. Let it rest for a few minutes before serving and the filling sets up perfectly, ready to scoop straight from the dish.
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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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