Our plumb tree is in super production mode and I am having a hard time keeping up with all the plums. Out of all the recipes I have been making with the bountiful harvest this one is my favorite. In addition to the plums I had some huckleberries I had just picked and a peach that needed to be eaten so I threw them in the recipe as well. Experiment and enjoy!
- 2 pounds of fresh fruit – I used plums, a peach and huckleberries. I halved, pitted and sliced the plums and peach (no need to peel).
- 1/3 cup grade B maple syrup
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- ½ teaspoon cinnamon
- 1 cup old-fashioned oats – gluten-free
- ½ cup gluten-free flour – I used Bobs Red Mill mix or almond meal lightly packed
- ½ cup chopped pistachios, pecans or walnuts – I used pistachios and they were awesome.
- 1/3 cup lightly packed coconut palm sugar
- 1 teaspoon ground ginger
- ¼ teaspoon fine grain sea salt
- 4 tablespoons butter, melted
- 3 tablespoons plain yogurt (Greek is best)
- Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the sliced plums, maple syrup, arrowroot or cornstarch and cinnamon.
- In a medium mixing bowl, stir together the oats, almond meal or gluten-free flour, pistachios, coconut palm sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.
- Dollop spoonfuls of the mixture over the filling and use your fingers to break up the mixture until it is evenly distributed. Bake for 45 – 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.
Wishing You Vibrant Living