Walnut Free Ginger-Cardamom Plum Oat Crisp
Warm spiced plums bubbling beneath a golden, crumbly oat topping — this dessert is the kind of thing that makes your whole kitchen smell incredible. Fresh ginger and cardamom do serious work here, giving the fruit filling a bright, aromatic heat that pairs beautifully with the natural sweetness of ripe plums and maple syrup. The topping leans on rolled oats, almond flour, and sliced almonds for texture and richness, so every bite has that satisfying crunch without a walnut in sight. For anyone who has had to pick through crisp recipes nervously scanning for tree nut mix-ins, this one is refreshingly straightforward — almonds only, clearly called out, no hidden surprises. Arrowroot starch thickens the filling as it bakes, so you get that glossy, jammy consistency rather than a watery pool under the topping. A short rest after it comes out of the oven is all it needs before the filling sets up perfectly. Serve it warm on its own or with a scoop of vanilla ice cream for a dessert that feels genuinely special with very little effort.
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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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