Soy Free Ginger-Cardamom Plum Oat Crisp
Warm, bubbling fruit filling crowned with a golden, crumbly oat topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. Fresh plums get tossed with maple syrup, bright grated ginger, and fragrant cardamom before baking down into a jammy, deeply spiced filling that's hard to resist. The topping layers rolled oats, almond flour, and sliced almonds with coconut oil and more cardamom, creating a crisp that's nutty, toasty, and satisfying in every bite. Every single ingredient here is naturally free of soy — no hidden soybean oil, no soy-based butter substitutes, nothing to second-guess on a label. Arrowroot starch does the quiet work of thickening the filling so it sets up beautifully after a short rest out of the oven. This is an easy, crowd-pleasing bake that works just as well for a casual weeknight treat as it does for a dinner party dessert.
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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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