Pistachio Free Ginger-Cardamom Plum Oat Crisp
Juicy plums, warming ginger, and floral cardamom come together in a bubbling, golden crisp that feels like the best possible way to end a meal. The filling gets tossed with fresh grated ginger and arrowroot starch, which helps it thicken into a glossy, jammy base as it bakes — no cornstarch slurry or fussy steps required. The topping is built from rolled oats, almond flour, and sliced almonds, all bound together with maple syrup and melted coconut oil for a crumble that bakes up deeply golden and satisfyingly crunchy. Many store-bought or restaurant desserts sneak tree nuts like pistachios into their crumble toppings or nut blends, so making this at home gives you full control over every ingredient. The whole thing comes together in two bowls and one baking dish, which means less cleanup and more time enjoying the incredible smell coming out of your oven. Let it rest for just ten minutes after baking and the filling tightens up into something truly spoonable and rich. Serve it warm on its own or with a scoop of your favorite vanilla ice cream for a dessert that feels genuinely special.
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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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