Dairy Free Ginger-Cardamom Plum Oat Crisp
Warm spiced fruit bubbling beneath a golden, crumbly topping is one of those desserts that feels deeply comforting no matter the season, and this plum crisp absolutely delivers on that promise. Fresh plums get tossed with maple syrup, bright grated ginger, and fragrant cardamom before baking into a jammy, aromatic filling that perfumes your whole kitchen. The topping comes together with rolled oats, almond flour, sliced almonds, and melted coconut oil — no butter required — so it bakes up beautifully crisp and nutty without any dairy at all. Coconut oil does a remarkable job here, binding the oat mixture into satisfying golden clusters that shatter just slightly when you dig in with a spoon. Arrowroot starch in the filling is a smart touch, thickening those plum juices into a glossy, spoonable sauce rather than a watery puddle. Serve it straight from the baking dish after a short rest and the filling will hold together just enough to scoop cleanly into bowls. It's the kind of effortless, plant-forward dessert that genuinely impresses people who had no idea they were missing out on butter.
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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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