Legume Free Ginger-Cardamom Plum Oat Crisp
Juicy plum wedges, warm spices, and a golden, crumbly oat topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. Fresh ginger and double-hit cardamom give the filling a fragrant, almost floral heat that plays beautifully against the tart-sweet plums as they bubble and thicken in the oven. The topping comes together with rolled oats, almond flour, and sliced almonds bound by coconut oil and maple syrup, so every bite has that satisfying crunch without a single legume in sight — no chickpea flour, no bean-based binders, nothing to second-guess. Arrowroot starch does the quiet work of thickening the filling into a glossy, jammy layer that holds together when you scoop it out. It's naturally sweetened throughout, which means the flavors stay clean and bright rather than cloying. Let it rest those ten minutes after it comes out of the oven — the filling tightens up and the whole thing becomes far easier (and more rewarding) to serve. Scoop it warm into a bowl and add a dollop of coconut cream if you're feeling generous.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!