Caffeine Free Ginger-Cardamom Plum Oat Crisp
Juicy plums slow-bubbling under a golden, crumbly oat topping — this is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling and the topping a warm, aromatic depth that feels almost exotic but comes together with pantry staples. Arrowroot starch works quietly in the background to thicken those gorgeous plum juices into a glossy, jammy filling that holds together beautifully once it rests. The topping leans on almond flour and sliced almonds alongside the rolled oats, so every bite has a satisfying crunch without feeling heavy. Maple syrup and coconut oil keep everything naturally sweetened and cohesive — no refined sugars, no mystery additives, just real ingredients doing their job. Every component in this crisp is completely free of stimulants, so it's a genuinely relaxing treat you can serve after dinner without a second thought. Let it cool for those full ten minutes before you dig in — the filling thickens up and the flavors settle into something truly special.
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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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