Pescatarian Ginger-Cardamom Plum Oat Crisp
Warm spiced fruit bubbling beneath a golden, crumbly oat topping is one of those desserts that feels far more impressive than the effort it actually takes. Fresh plums get tossed with maple syrup, freshly grated ginger, and a double hit of cardamom before baking down into a jammy, fragrant filling that perfumes your whole kitchen. The topping layers rolled oats with almond flour and sliced almonds for a satisfying crunch that holds its texture even as it soaks up those sweet, spiced juices underneath. Everything here is naturally plant-based — coconut oil, maple syrup, arrowroot starch — so there's no butter or eggs to track down or swap out. It comes together in two bowls and one baking dish, which means cleanup is as easy as the prep. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something scoopable and gorgeous. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that tastes like it came from a serious kitchen.
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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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