Turmeric Free Ginger-Cardamom Plum Oat Crisp
Juicy plum wedges bubbling beneath a golden, crumbly oat topping — this is the kind of dessert that makes a whole kitchen smell incredible. Fresh ginger and cardamom do the heavy lifting here, layering warm, aromatic depth into both the fruit filling and the crisp topping without relying on any yellow spices that can sneak into so many baked goods. Arrowroot starch thickens the plum juices into a glossy, jammy sauce that holds together beautifully after a short rest out of the oven. The topping combines rolled oats, almond flour, and sliced almonds with coconut oil and maple syrup, pressing into satisfying clusters that bake up crunchy and deeply golden. It's naturally sweetened, dairy-free, and built entirely from ingredients you can feel confident about — no hidden blends, no spice mixes with mystery fillers. Whether you're serving it warm straight from the dish or saving a corner for breakfast the next morning, this crisp is the kind of recipe that earns a permanent spot in your rotation.
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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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