Citrus Free Ginger-Cardamom Plum Oat Crisp
Warm, bubbling plum filling perfumed with fresh ginger and double cardamom — this is the kind of dessert that makes the whole kitchen smell incredible. The plums soften into a jammy, spiced base while the oat-and-almond topping bakes up golden and satisfyingly crunchy. Many fruit crisps lean on lemon juice to brighten the filling, but these plums bring plenty of natural tartness and depth on their own, making this completely free of citrus without any compromise in flavor. Arrowroot starch does the quiet work of thickening the juices into a glossy, luscious filling that holds together beautifully after a short rest out of the oven. Coconut oil and maple syrup bind the topping into irresistible clusters, and the sliced almonds add a toasty nuttiness that pairs perfectly with the warm spices. It's a naturally dairy-free, wholesome bake that feels indulgent but comes together with minimal effort and a single bowl for each component. Serve it warm on its own or with a scoop of your favorite vanilla ice cream for a dessert that genuinely impresses.
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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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