MSG Free Ginger-Cardamom Plum Oat Crisp
Juicy plums, warm spice, and a golden, crumbly oat topping — this dessert hits every note you want from a fruit crisp without a single processed shortcut. Fresh ginger and double-layered cardamom give the filling and topping a fragrant, almost floral depth that feels genuinely special, while cinnamon rounds everything out with familiar warmth. Arrowroot starch thickens the bubbling plum juices into a glossy, jammy sauce that clings to every bite. The topping comes together with rolled oats, almond flour, sliced almonds, maple syrup, and coconut oil — whole, recognizable ingredients from start to finish, which means no hidden additives or flavor enhancers to worry about. Because every component is made from scratch right in your own kitchen, you stay completely in control of what goes into the dish. It bakes up beautifully golden in under 45 minutes, and that 10-minute rest at the end is worth every second — the filling tightens into something luscious rather than watery. Serve it warm straight from the baking dish 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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