Mustard Free Ginger-Cardamom Plum Oat Crisp
Warm spiced plums bubbling beneath a golden, crumbly oat topping — this dessert is the kind of thing that makes your whole kitchen smell incredible. Fresh ginger and double-hit cardamom give the filling a bright, aromatic punch that pairs beautifully with the natural tartness of the plums, while a drizzle of maple syrup keeps everything lightly sweet without being cloying. 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 you want from a proper crisp. For anyone navigating mustard allergies or sensitivities, this recipe is a genuinely stress-free bake — every single ingredient is straightforward and easy to verify, with no condiments, spice blends, or processed shortcuts that might sneak in hidden allergens. Arrowroot starch thickens the filling as it bakes, so you get jammy, glossy fruit rather than a watery pool under your topping. Let it rest for a few minutes after it comes out of the oven and the filling sets up perfectly, ready to scoop into bowls as-is or topped with a generous spoonful of vanilla ice cream.
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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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