Cashew Free Ginger-Cardamom Plum Oat Crisp
Warm spiced plums bubbling beneath a golden, crumbly oat topping — this dessert is the kind of thing that makes your whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic punch that pairs beautifully with the natural tartness of ripe plums, while a touch of cinnamon and maple syrup round everything out into something deeply comforting. The crisp topping comes together with rolled oats, almond flour, and sliced almonds bound by coconut oil and maple syrup, so every bite has that satisfying crunch without relying on any tree nuts beyond almonds. For anyone navigating cashew sensitivities, store-bought crisps and granola-style desserts can be a minefield — this one keeps the ingredient list clean and straightforward so you know exactly what's going into the dish. Arrowroot starch thickens the jammy plum filling just enough that it holds together beautifully after a short rest out of the oven. It's an easy, crowd-pleasing bake that works just as well for a casual weeknight treat as it does for a dinner party dessert.
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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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