Turkey Free Ginger-Cardamom Plum Oat Crisp
Warm, bubbling fruit filling topped with a golden, crumbly oat crust — this dessert is the kind of thing that makes a whole kitchen smell incredible. Fresh plums get tossed with maple syrup, bright grated ginger, and fragrant cardamom before baking down into a jammy, spiced filling that's genuinely hard to resist. The topping comes together with rolled oats, almond flour, sliced almonds, and melted coconut oil, giving you those satisfying crispy clusters without any butter or dairy in sight. Every single ingredient here is naturally free from poultry of any kind, so there's zero label-reading stress — just straightforward, wholesome baking. Arrowroot starch does quiet but important work in the filling, thickening all those gorgeous plum juices into something saucy rather than soupy. It's the kind of dessert that works equally well for a weeknight treat or a dinner party finish, especially served warm with a scoop of vanilla ice cream or a dollop of coconut cream.
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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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