Spiced Plum Crisp
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Spiced Plum Crisp

Submitted by: Kayleigh

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 6

A quick, easy and delicious dessert. I found this in our newspaper, made a few tweaks and I think it came out beautifully! :-) I hope you'll love it as much as my family and I do.


  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground allspice
  • 1 pinch sea salt
  • 1 tbs. coconut oil
  • 1 tbs. honey, raw
  • 3/4 c. old-fashioned oats
  • 1/4 c. sliced almonds
  • 1 yogurt
  • 5 1/2 oz. Greek yogurt
  • 1 tsp. honey, raw
  • 1/4 tsp. almond extract
  • 6 plum
  • 2 tbs. honey, raw
  • 2 tbs. water
  • 1 pinch sea salt
  • 1/2 tsp. lemon zest
  • 1/2 tsp. orange zest
  • 1 lemon
  • 1 orange juice
  • 1 tbs. arrowroot powder


Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together the cinnamon, ginger, nutmeg, cloves, allspice, sea salt, coconut oil and raw honey. You will have to warm up the coconut oil and raw honey a bit first. Add the oats and raw almonds, then toss to coat evenly. Spread the mixture evenly over the prepared baking sheet and bake for 10 minutes, or until golden brown and crisp, stirring once or twice.

Meanwhile, make the yogurt topping. In a small bowl, stir together the Greek yogurt, raw honey (warmed a tiny bit first) and almond extract. Set aside.

In a large skillet, combine the plums, raw honey, water, sea salt, lemon zest and orange zest. Heat over medium heat, stirring occasionally, until the plums are just softened, about 10 minutes.

In a small bowl, combine the lemon juice, orange juice and arrowroot. Stir into the plums and bring up to a simmer for 1 minute, or until the juices are thickened.

Spoon the warm plums into individual bowls, topping each with some of the crisp topping and a spoonful of the yogurt topping. If you'd like, add a little lemon or orange zest over the top of each serving to make it just that much prettier. Serve immediately.