Chestnut 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, giving every bite a fragrant, slightly exotic kick that goes way beyond a basic fruit crumble. Arrowroot starch thickens the plum juices into a glossy, jammy sauce that pools beautifully around the edges as it bakes. The topping comes together with rolled oats, almond flour, and sliced almonds bound by coconut oil and maple syrup — no refined sugar, no mystery binders, just ingredients you can actually read. Tree nut concerns can make crisp toppings tricky, but chestnuts are completely absent here; the crunch comes entirely from almonds and oats, so you can serve it with confidence. After about 35 to 40 minutes in the oven, the topping turns a deep, satisfying gold while the filling bubbles up through the cracks — that ten-minute rest before serving is genuinely worth the patience. Scoop it warm into bowls and it's honestly hard to believe something this good came together so simply.
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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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