Paraben Free Ginger-Cardamom Plum Oat Crisp
Juicy plum wedges meet warm spice in this bubbling, golden-topped crisp that smells absolutely incredible coming out of the oven. Fresh ginger and double-hit cardamom give the filling a bright, aromatic depth that feels far more special than your average fruit dessert. The topping comes together with rolled oats, almond flour, and sliced almonds bound by maple syrup and coconut oil — no refined ingredients, no synthetic additives, just whole-food pantry staples you can feel good about. For anyone navigating parabens in packaged foods, this kind of from-scratch baking is a genuine relief, since every single ingredient here is straightforward and easy to verify. Arrowroot starch thickens the filling naturally so it sets up beautifully after a short rest, giving you those satisfying, jammy spoonfuls rather than a watery mess. The crisp topping bakes to a deep, crunchy gold while the plums underneath turn soft and syrupy — it's a textural contrast that makes every bite worth it. Serve it warm on its own or alongside whatever you love, and don't be surprised if the pan is empty before it fully cools.
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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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