Eggless Ginger-Cardamom Plum Oat Crisp
Warm spiced plums bubbling beneath a golden, crumbly oat topping — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic punch that pairs beautifully with the natural tartness of the plums, while a touch of cinnamon rounds everything out. The topping comes together with rolled oats, almond flour, sliced almonds, maple syrup, and melted coconut oil, which means it clings and clusters into satisfying, crunchy bits without needing a single egg to hold it together. Arrowroot starch does the quiet work of thickening the jammy fruit filling so you get clean, luscious scoops rather than a watery mess. Many store-bought crisps and crumbles sneak in egg-based binders or buttery pastry layers, so making this one from scratch puts you fully in control of every ingredient. It bakes up in about 40 minutes and just needs a short rest to let the filling set before you dig in — patience is hard, but worth it.
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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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