Carrageenan Free Ginger-Cardamom Plum Oat Crisp
Juicy plum wedges meet warm spice in this bubbling, golden-topped crisp that feels like the best kind of autumn dessert. Fresh ginger and double cardamom run through both the fruit filling and the oat topping, so every bite carries that fragrant, slightly floral heat from crust to bottom. Arrowroot starch does the quiet work of thickening the plum juices into a glossy, jammy filling without any processed thickeners — which is exactly where carrageenan tends to sneak into store-bought desserts and packaged fruit fillings. The topping comes together with rolled oats, almond flour, sliced almonds, and coconut oil, so it bakes into a genuinely crunchy, nutty crust that holds its texture even as the filling bubbles up around it. Everything here is whole-food and straightforward, which means you can feel confident about what's actually going into the dish. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and satisfying.
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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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