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

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

Steps

1. 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. 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. 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. 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. 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.