Honey 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. The filling leans on fresh ginger and a double hit of cardamom to give the naturally sweet plums a fragrant, almost floral depth, while arrowroot starch pulls everything together into a glossy, jammy sauce. Maple syrup does all the sweetening work here, both in the fruit layer and the topping, so there's no bee-derived sweetener anywhere in the dish — a detail that matters more than you'd think when scanning ingredient labels on store-bought crisps and crumbles. The topping combines rolled oats, almond flour, and sliced almonds with melted coconut oil for a texture that's satisfyingly crunchy on the outside and just a little chewy underneath. Everything comes together in one baking dish, which means minimal cleanup and maximum reward. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable. Serve it warm on its own or with a scoop of your favorite dairy-free ice cream for a dessert that feels genuinely special.
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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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