Rice Free Ginger-Cardamom Plum Oat Crisp
Juicy plum wedges meet warm spices in this bubbling, golden-topped crisp that feels like the best kind of autumn dessert. The filling leans on fresh ginger and cardamom to give the fruit a fragrant, almost floral depth that goes way beyond a standard fruit crisp. Arrowroot starch thickens everything beautifully as it bakes, so you get that glossy, jammy filling without any grain-based thickeners sneaking in. The topping is built from rolled oats, almond flour, and sliced almonds — all naturally free from rice and rice-derived ingredients — and coconut oil pulls it together into irresistible golden clusters. This is the kind of dessert that fills your kitchen with an incredible smell and has everyone hovering near the oven. Let it rest just long enough for the filling to set, then scoop it warm into bowls and enjoy every spiced, crunchy, fruit-forward bite.
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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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