Mushroom Free Ginger-Cardamom Plum Oat Crisp
Juicy plum wedges meet warm spice in this bubbling, golden-topped crisp that feels like the best kind of autumn dessert. Fresh ginger and double cardamom run through both the fruit filling and the oat topping, giving every bite a fragrant, slightly exotic kick that goes way beyond a standard fruit crisp. Arrowroot starch thickens the plum juices into a glossy, jammy sauce that pools around the edges as it bakes — the kind of thing that makes the whole kitchen smell incredible. The topping comes together with rolled oats, almond flour, and sliced almonds bound by coconut oil and maple syrup, crisping up into satisfying, nutty clusters in the oven. Every single ingredient here is straightforwardly plant-based and whole, so there's no need to scrutinize labels for hidden fillers or unexpected add-ins. It's naturally free from anything fungus-derived, making it a genuinely worry-free choice for anyone navigating that restriction without sacrificing a single bit of flavor. Let it rest for ten minutes after it comes out of the oven and the filling firms up beautifully — worth every second of the wait.
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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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