Pecan 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 touch of cinnamon and maple syrup round everything out into something deeply comforting. The crisp topping leans on rolled oats, almond flour, and sliced almonds for texture and richness, so there's no need for tree nuts like pecans that can sneak into store-bought or restaurant versions of this classic dessert. Arrowroot starch does quiet but important work in the filling, thickening those jammy plum juices into a glossy, scoopable base rather than a watery puddle. Coconut oil binds the topping together and crisps up beautifully in the oven, giving you that satisfying crunch in every bite. It's straightforward enough for a weeknight but impressive enough to bring to a dinner party, especially served warm with a scoop of vanilla ice cream or a dollop of whipped 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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