Ingredients:

  • 2 lbs (900g) fresh plums, pitted and sliced into 1/2-inch wedges
  • 3 tbsp (45g) maple syrup
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (90g) old-fashioned rolled oats
  • ½ cup (60g) almond meal
  • ¼ cup (50g) coconut oil
  • 3 tbsp (45g) maple syrup
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) ground ginger

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the sliced plums with lemon juice, maple syrup, cinnamon, and cornstarch. Pour the mixture into a 9x9 inch baking dish, spreading them evenly.
  2. In a medium bowl, combine the rolled oats, almond meal, salt, and ginger. Add the chilled coconut oil (or butter). Using your fingertips or a pastry cutter, rub the fat into the dry ingredients until the mixture resembles coarse crumbs. Stir in the maple syrup until the topping clumps together slightly.
  3. Scatter the oat topping evenly over the plums, pressing down very lightly. Bake for 40–45 minutes until the fruit juices bubble vigorously around the edges and the topping is deep mahogany-gold.
  4. Remove from the oven and let the crisp cool for at least 15 minutes to allow the fruit starches to set into a velvety glaze.