Hazelnut Free Ginger-Cardamom Plum Oat Crisp
Warm spiced plums bubbling beneath a golden, crumbly oat topping — this is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic punch that pairs beautifully with the natural tartness of ripe plums, while a touch of cinnamon rounds everything out. The crisp topping comes together with rolled oats, almond flour, and sliced almonds, so you get real crunch and nuttiness without any hazelnut in sight — a genuine concern with many store-bought or bakery-style crisps that lean on mixed nut blends. Arrowroot starch thickens the jammy filling as it bakes, so you get clean, glossy spoonfuls rather than a watery mess. Coconut oil and maple syrup bind the topping and keep the whole recipe naturally sweetened and dairy-free as a bonus. Let it rest those ten minutes after it comes out of the oven — the filling tightens up and the flavors settle into something truly special. Serve it straight from the baking dish with a scoop of vanilla ice cream or a drizzle of coconut cream and watch it disappear.
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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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