1-Step 1: Preheat your oven to 350°F (175°C). Cut the 2 pounds of plums in half, remove the pits, and slice them into ½-inch wedges leave the skins on for added texture, though peeling is optional if you prefer. In a 9-inch square baking dish, combine the plum slices with ⅓ cup honey or maple syrup, 3 tablespoons arrowroot starch or cornstarch, and ½ teaspoon ground cinnamon to form the filling.

2-Step 2: In a separate bowl, mix 1 cup old-fashioned oats, ½ cup packed almond flour, ⅓ cup chopped pistachios or your choice of nuts, ⅓ cup lightly packed coconut sugar or brown sugar, 1 teaspoon ground ginger, and ¼ teaspoon fine salt. Add 4 tablespoons melted butter and 3 tablespoons plain yogurt, stirring until the mixture is evenly moistened.

3-Step 3: Spoon the oat mixture evenly over the plum filling, using your fingers to break it up without packing it down for a light, crispy result. Bake for 40 to 50 minutes until the filling bubbles and the topping turns lightly golden. Let the crisp rest for 5 to 10 minutes before serving to allow the juices to thicken, then enjoy with vanilla ice cream or yogurt if desired.