Macadamia Free Ginger-Cardamom Plum Oat Crisp
Warm spiced plums bubbling beneath a golden, crumbly oat topping — this dessert hits every note you want from a fruit crisp, and the combination of fresh ginger and cardamom makes it feel genuinely special. The filling leans on ripe plums tossed with maple syrup, arrowroot starch, and a fragrant blend of spices that deepens beautifully in the oven. For the topping, rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup into a crisp, nutty crust that shatters just right with a spoon. Every ingredient here is straightforward and easy to source without worrying about cross-contact from tree nuts like macadamia, which can sneak into packaged baking mixes and pre-made crumble toppings. Making it from scratch means you stay in full control of what goes into the dish. Let it rest for a few minutes after baking so the filling thickens up and every scoop holds together perfectly. Serve it warm on its own or with a scoop of vanilla ice cream for a crowd-pleasing finish.
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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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