This easy plum crisp has gluten-free oat and almond meal topping and honey-sweetened summer plums! Ginger and pistachios elevate it (substitute another nut).
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 walnut – 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)
Warm the oven up to 350 degrees Fahrenheit. Slice the plums and put them in a 9-by-9-inch baking dish. Add the honey, arrowroot or cornflour, and cinnamon.
Put the oats, almond meal or flour, pistachios, brown sugar, ginger, and salt in a medium-sized bowl and mix them together. Melt the butter and add the yoghurt. Mix the ingredients together until they are all moist.
Place spoonfuls of the oat mixture on top of the filling. Use your fingers to break up the mixture so that it's spread out evenly. There's no need to press it down.
Bake 55 minutes until the filling bubbles around the edges and the top is lightly golden. Serve the crisp after 5–10 minutes of resting. Please serve with vanilla ice cream or plain yoghurt.