Gluten Free Ginger-Cardamom Plum Oat Crisp
Warm spiced plums bubbling beneath a golden, crumbly oat topping — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Fresh ginger and cardamom do the heavy lifting here, layering the jammy plum filling with a floral, slightly spicy warmth that feels both cozy and a little unexpected. The topping comes together with rolled oats, almond flour, and sliced almonds bound by maple syrup and coconut oil, so every bite has that satisfying crunch without a single grain of wheat in sight. Arrowroot starch thickens the filling naturally as it bakes, meaning you get a luscious, glossy fruit base rather than a watery pool under your crisp. The whole thing is naturally sweetened and built entirely from whole-food ingredients, which makes it feel just virtuous enough to justify a generous scoop. It's the kind of recipe that works just as well for a weeknight treat as it does for a dinner party dessert, especially served warm with a dollop of whipped cream or a scoop of vanilla ice cream on top.
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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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