Gluten-Free Plum Crisp with Pistachio, Oat and Almond Topping Recipe
This Gluten-Free Plum Crisp features juicy plums baked under a crunchy, nutty topping made from oats, almond flour, and pistachios. Naturally sweetened with honey or maple syrup and spiced with cinnamon and ginger, this comforting dessert is perfect served warm with vanilla ice cream or yogurt.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Filling
- 2 pounds plums
- ⅓ cup honey or maple syrup
- 3 tablespoons arrowroot starch or cornstarch
- ½ teaspoon ground cinnamon
Topping
- 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)
To Serve
- Vanilla ice cream, whipped cream or yogurt
Instructions
- Preheat and Prepare Plums: Preheat the oven to 350°F. Cut the plums in half, remove the pits, and slice the flesh into ½-inch wedges. Leave the skin on for texture and color.
- Mix Plum Filling: In a 9-inch square baking dish, combine the sliced plums with honey, arrowroot starch (or cornstarch), and ground cinnamon. Stir gently to coat the fruit evenly.
- Make the Topping: In a medium bowl, stir together oats, almond flour, chopped nuts, coconut sugar, ground ginger, and salt. Add melted butter and plain yogurt, mixing until the mixture is evenly moistened.
- Assemble the Crisp: Spoon dollops of the oat topping over the plum filling. Use your fingers to break up and evenly distribute the topping without packing it down.
- Bake the Crisp: Bake for 40 to 50 minutes until the plum filling bubbles around the edges and the topping turns lightly golden brown.
- Cool and Serve: Let the crisp rest for 5 to 10 minutes before serving to allow juices to settle. Serve warm with vanilla ice cream, whipped cream, or yogurt. Store leftovers covered in the refrigerator for up to 5 days.
Notes
- This recipe is naturally gluten-free but ensure oats and other ingredients are certified gluten-free if you have celiac disease.
- You can substitute maple syrup for honey to keep it vegan.
- Use any combination of nuts you prefer for the topping.
- Plums don’t need peeling; their skin adds extra texture and nutrients.
- For a dairy-free topping, substitute butter with coconut oil and use plant-based yogurt.
- Make sure to let the dessert rest before serving to enhance flavor and texture.
