Pregnancy Friendly Ginger-Cardamom Plum Oat Crisp
Warm spiced fruit bubbling under a golden, crumbly oat topping is exactly the kind of comfort food that feels both indulgent and genuinely nourishing. Fresh plums bring a natural sweetness and a good dose of vitamin C, while fresh grated ginger adds a bright, zingy warmth that makes every bite feel alive. Cardamom and cinnamon layer in that cozy, aromatic depth without relying on anything processed or hard to track down. The topping comes together with rolled oats, almond flour, and sliced almonds, giving you satisfying texture and wholesome ingredients you can feel good about during pregnancy. Arrowroot starch thickens the filling beautifully so you get that jammy, glossy fruit layer rather than a watery mess — no refined thickeners needed. Coconut oil and maple syrup keep the whole thing free from refined sugars and dairy, which is a quiet win when you're being more mindful about what goes into your body. It's the kind of dessert you can serve straight from the dish, still warm, and feel genuinely good about every spoonful.
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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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