Gut Friendly Ginger-Cardamom Plum Oat Crisp
Warm, bubbling fruit filling meets a golden, crumbly oat topping in this cozy dessert that feels indulgent without working against your digestive goals. Fresh plums bring natural sweetness and a good dose of fiber, while fresh grated ginger adds a bright, zingy note that's as soothing to the gut as it is delicious on the palate. Cardamom and cinnamon layer in warmth and depth, making every bite smell like something straight out of a spice market. The topping leans on rolled oats, almond flour, and sliced almonds — wholesome ingredients that keep things satisfying without refined flour or processed additives. Arrowroot starch thickens the filling naturally, so you get that gorgeous jammy texture without anything your stomach has to work hard to process. Coconut oil and maple syrup bind the crisp together and add just enough richness to make this feel like a proper treat. It's the kind of dessert you can serve warm from the oven and feel genuinely good about eating.
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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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