Low Iodine Ginger-Cardamom Plum Oat Crisp
Warm, bubbling fruit filling meets a golden, crumbly topping in this cozy dessert that feels far more indulgent than the ingredient list suggests. Fresh plums get tossed with maple syrup, bright grated ginger, and fragrant cardamom before baking down into a jammy, aromatic base that perfumes the whole kitchen. The crisp topping comes together with rolled oats, almond flour, sliced almonds, and melted coconut oil — no butter, no dairy, no iodized salt — just a handful of pantry staples that bake into something genuinely crunchy and satisfying. For anyone navigating a low-iodine protocol, desserts can feel like the first casualty, since so many baked goods rely on dairy, eggs, or iodized salt — none of which appear here. Arrowroot starch thickens the filling naturally, so you get that glossy, spoonable texture without any unexpected additives. Let it rest for a few minutes after it comes out of the oven and the filling tightens up beautifully, making every scoop clean and generous. It's the kind of fruit crisp you'll want to make on repeat, dietary restrictions or not.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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