Yeast Free Ginger-Cardamom Plum Oat Crisp
Warm, bubbling fruit under 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 fragrant cardamom before baking down into a jammy, deeply spiced filling. The topping layers rolled oats, almond flour, and sliced almonds with melted coconut oil for a texture that's satisfyingly crunchy without a single ingredient that could cause concern for anyone avoiding yeast. Crisps and crumbles are a naturally smart choice here because they skip the leavened pastry dough entirely — no packets, no proofing, no hidden additives to second-guess. Arrowroot starch does quiet but important work in the filling, helping it thicken into something glossy and spoonable rather than watery. The cardamom-ginger combination gives this dessert a warmth that feels almost exotic, yet every ingredient is straightforward and easy to find. Let it rest for those ten minutes after it comes out of the oven — the filling tightens up beautifully and the first scoop will be absolutely worth the wait.
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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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