Gelatin Free Ginger-Cardamom Plum Oat Crisp
Warm, bubbling plum filling perfumed with fresh ginger and cardamom, crowned with a golden, crunchy oat topping — this is the kind of dessert that makes a whole kitchen smell incredible. The filling gets its glossy, jammy texture from arrowroot starch rather than any animal-derived thickener, so there's no need to scrutinize labels or worry about hidden additives sneaking into your dessert. Fresh plums bring a natural tartness that plays beautifully against the warmth of the spices and the sweetness of maple syrup, while the almond flour and sliced almonds give the topping a nutty richness that feels genuinely indulgent. Coconut oil binds everything together into satisfying, crumbly clusters that crisp up deep golden in the oven. The whole thing comes together in one bowl for the filling and one for the topping, making cleanup almost as easy as the recipe itself. Let it rest for a few minutes after baking and the filling thickens into something truly spoonable and luscious — perfect on its own or alongside your favorite dairy-free scoop.
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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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