Wheat Free Ginger-Cardamom Plum Oat Crisp
Warm, bubbling fruit beneath a golden, crumbly topping — this plum crisp is the kind of dessert that makes the whole kitchen smell incredible. Fresh plums get tossed with maple syrup, bright grated ginger, and floral cardamom before baking down into a jammy, fragrant filling that practically begs for a scoop of vanilla ice cream on top. The topping leans on rolled oats, almond flour, and sliced almonds instead of any wheat-based flour, so it comes together beautifully without a single grain of the stuff — no swaps or workarounds needed. Coconut oil and maple syrup bind everything into satisfying, nutty clusters that turn deep golden in the oven. Arrowroot starch does the quiet work of thickening the filling so you get clean, luscious spoonfuls rather than a watery mess. It's a genuinely crowd-pleasing baked dessert that happens to work for anyone navigating wheat sensitivities, and nobody at the table will feel like they're missing out.
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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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