Name: Gluten-Free Plum Crisp with Pistachio, Oat and Almond Topping
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 pounds plums; ⅓ cup honey or maple syrup; 3 tablespoons arrowroot starch or cornstarch; ½ teaspoon ground cinnamon; 1 cup old-fashioned oats (certified gluten free if necessary); ½ cup packed almond flour; ⅓ cup chopped pistachios, almonds or walnuts; ⅓ cup lightly packed coconut sugar or brown sugar; 1 teaspoon ground ginger; ¼ teaspoon fine salt; 4 tablespoons butter, melted; 3 tablespoons plain yogurt (regular or Greek); Vanilla ice cream, whipped cream or yogurt

Gluten-Free Plum Crisp with Pistachio, Oat and Almond Topping

This simple plum crisp recipe features honey-sweetened summer plums and a gluten-free oat and almond meal topping! Ginger and pistachios send it over the top (but you can substitute another nut for the pistachios). Recipe yields 8 servings.

1 hr 15 min total 20 min prep 55 min cook 8 253 cal

Instructions

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1 Preheat the oven to 350 degrees Fahrenheit. To prepare the plums, you don’t need to peel them. Cut them in half, discard the pits, and slice the flesh into ½-inch wide wedges.
2 In a 9-inch square baking dish, mix together the sliced plums (leave the excess juice on the cutting board), honey, starch and cinnamon.
3 In a medium mixing bowl, stir together the oats, almond flour, pistachios, sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.
4 Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
5 Bake for 40 to 50 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or plain yogurt, I insist. Store this crisp in the refrigerator, covered, for up to 5 days.