Gluten-Free Plum Crisp with Pistachio, Oat and Almond Meal Topping
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8
- Category: Dessert
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 feel free to substitute another nut for the pistachios).
- 2 pounds plums, halved, pitted and sliced (no need to peel)
- 1/3 cup honey
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1 cup old-fashioned oats
- 1/2 cup almond meal or almond flour, lightly packed
- 1/3 cup chopped pistachios, almonds or walnuts
- 1/3 cup lightly packed brown sugar
- 1 teaspoon ground ginger
- 1/4 teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (regular or Greek)
- Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the sliced plums, honey, arrowroot or cornstarch and cinnamon.
- In a medium mixing bowl, stir together the oats, almond meal or flour, pistachios, brown sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.
- 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). Bake for 55 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.
Recipe adapted from my pear and cranberry crisp and spiced peach and pistachio crisp (developed for Fitness Magazine).
Make it vegan: I believe you could use melted coconut oil or olive oil in place of the butter and yogurt (use 4 tablespoons oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey. I haven’t tried these substitutions, though.
Make it nut free: Omit the chopped nuts and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).
Storage suggestions: Store this crisp in the refrigerator, covered. It will be good for 4 days or so.
Change it up: Substitute any variety of stone fruit for the plums!
Products used to create this recipe: Bob’s Red Mill arrowroot starch and Crate and Barrel Everyday Square Baker
If you love this recipe: You’ll also love my strawberry rhubarb crisp, balsamic stone fruit sundae, individual peach crisps and honey almond cake.