Shellfish Free 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, grated ginger, and cardamom before going into the oven, where they soften into a jammy, fragrant filling that's genuinely hard to resist. The topping layers rolled oats, almond flour, and sliced almonds with coconut oil and a second hit of cardamom, so every bite has that satisfying crunch alongside the tender fruit underneath. Everything here is straightforward pantry and produce — no seafood-adjacent ingredients, no hidden broths or sauces to second-guess, just clean, plant-based components from start to finish. The arrowroot starch does quiet but important work, thickening the plum juices into something glossy and spoonable rather than watery. Let it rest those ten minutes after baking and you'll be rewarded with a filling that holds together beautifully when scooped into a bowl. Serve it warm on its own or with a scoop of vanilla ice cream, and don't be surprised when people ask for the recipe.
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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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