Pork Free Ginger-Cardamom Plum Oat Crisp
Juicy plum wedges meet warm spice in this bubbling, golden-topped crisp that feels like the best kind of autumn dessert. Fresh ginger and cardamom do the heavy lifting here, layering the fruit filling with a floral, slightly peppery depth that pairs beautifully with the natural tartness of the plums. The topping comes together with rolled oats, almond flour, and sliced almonds bound by coconut oil and maple syrup — no butter, no refined sugar, just ingredients that toast up into something irresistibly crunchy and fragrant. Arrowroot starch keeps the filling thick and glossy rather than watery, so every scoop holds together with that perfect jammy texture. Everything in this recipe is naturally free of pork and pork-derived ingredients, so there's no label-checking or substitution stress — just straightforward, wholesome cooking. It bakes up in one dish and rests for just a few minutes before serving, making it an easy choice for weeknight desserts or casual entertaining. Serve it warm on its own or with a scoop of vanilla ice cream for something 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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