Capsaicin Free Ginger-Cardamom Plum Oat Crisp
Juicy plum wedges meet warm spice in this baked dessert that feels like a hug in a dish. The filling leans on fresh ginger and cardamom to deliver bold, aromatic depth, while a touch of cinnamon rounds everything out without any heat or irritation — making it a genuinely comfortable choice for anyone who needs to avoid capsaicin. Arrowroot starch thickens the bubbling fruit into a glossy, jammy layer that holds together beautifully once it rests. The crumble topping is golden and nutty, built from rolled oats, almond flour, and sliced almonds all bound together with coconut oil and maple syrup for a satisfying crunch in every bite. Because every single ingredient here is naturally free of peppers, chili, and related compounds, there's no need to scrutinize labels or swap anything out — the recipe works exactly as written. It bakes up in one dish with minimal cleanup, and that ten-minute rest before serving is genuinely worth the wait.
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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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