This easy plum crisp recipe highlights honey-sweetened summer plums topped with a gluten-free combination of oats and almond meal!
INGREDIENTS
Plum Filling
- 2 pounds plums
- ⅓ cup honey or maple syrup
- 3 tablespoons arrowroot starch or cornstarch
- ½ teaspoon ground cinnamon
Gluten-Free Topping
- 1 cup old-fashioned oats (certified gluten-free if needed)
- 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)
For Serving
- Vanilla ice cream or plain yogurt
INSTRUCTIONS
- Preheat the oven to 350°F. For the plums, no peeling is necessary. Simply cut them in half, remove the pits, and slice the flesh into ½-inch wedges.
- In a 9-inch square baking dish, combine the sliced plums (leave any juice on the cutting board), honey, starch, and cinnamon.
- In a medium bowl, mix the oats, almond flour, pistachios, sugar, ginger, and salt. Add the melted butter and yogurt, stirring until the mixture is well-moistened.
- Drop spoonfuls of the oat mixture over the plum filling and gently break it up with your fingers until it’s evenly spread (no need to press it down).
- Bake for 40 to 50 minutes, or until the filling is bubbling at the edges and the top is golden brown. Let the crisp rest for 5 to 10 minutes before serving.
- Serve with vanilla ice cream or plain yogurt for the perfect finishing touch.
