Plum Crumble
INGREDIENTS
Plum filling
- 2 pounds plums, halved, pitted and sliced (no need to peel)
- ⅓ cup honey
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- ½ teaspoon cinnamon
Gluten-free topping
- 1 cup old-fashioned oats (certified gluten free if necessary)
- ½ cup almond meal or almond flour, lightly packed
- ⅓ cup chopped pistachios, almonds or walnuts
- ⅓ cup lightly packed brown sugar
- 1 teaspoon ground ginger
- ¼ teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (regular or Greek)
INSTRUCTIONS
- 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.
