Fructose Free Ginger-Cardamom Plum Oat Crisp
Warm spiced fruit bubbling under a golden, crumbly oat topping is one of those desserts that feels like a genuine treat — and this one absolutely delivers. Fresh plums are tossed with grated ginger, cardamom, and a touch of cinnamon before baking down into a jammy, fragrant filling that thickens beautifully thanks to arrowroot starch. The topping layers rolled oats, almond flour, and sliced almonds with melted coconut oil and maple syrup, creating those irresistible golden clusters that shatter when you dig in with a spoon. Managing fructose intake usually means steering clear of most fruit-forward desserts, but plums used in moderate portions alongside maple syrup as the only sweetener keeps this one on the friendlier side of the spectrum. There are no high-fructose syrups, honey, or concentrated fruit juices hiding anywhere in the ingredient list — just whole, straightforward components you can account for. The double hit of cardamom in both the filling and the topping gives the whole dish a warmly aromatic depth that makes it feel far more sophisticated than the effort involved. Let it rest those full ten minutes after baking so the filling sets up properly, then serve it straight from the dish while it's still warm.
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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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