Vegetarian 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 are tossed with maple syrup, freshly grated ginger, and a double hit of cardamom before being blanketed in a topping built from rolled oats, almond flour, sliced almonds, and coconut oil — every ingredient pulling its weight. The cardamom and ginger weave through both the filling and the topping, so the flavor is layered and aromatic rather than one-note sweet. Arrowroot starch does quiet, essential work here, thickening the plum juices into a glossy, jammy sauce that holds together beautifully after a short rest out of the oven. Everything is sweetened with maple syrup and bound with coconut oil, so there's no butter or eggs to worry about — it's naturally plant-based without any substitutions or compromises. This is the kind of dish that disappears fast at a dinner table, but it's also just as good the next morning with a spoonful of yogurt.
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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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