Peanut 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 cardamom do serious heavy lifting here, giving the filling a bright, aromatic heat that plays beautifully against the natural tartness of the plums. Arrowroot starch thickens everything into a jammy, glossy filling that holds together perfectly once it rests. The topping comes together with rolled oats, almond flour, and sliced almonds — all bound with coconut oil and maple syrup for a crisp that's genuinely crunchy and deeply satisfying. Store-bought crisps and granola-style desserts can be a minefield when it comes to shared equipment and hidden peanut ingredients, but every component here is straightforward and easy to verify. This is a naturally peanut-free bake from start to finish, with no substitutions or workarounds needed. Serve it warm straight from the dish and don't be surprised if people ask for seconds.
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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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