Spiced Plum Crisp (Gluten-Free Option)
Serves 815 mins prep45 mins cook
This ginger-spiced gluten-free plum crisp has an addictively crunchy topping that tastes like a giant oatmeal cookie combined with jammy roasted plums. Equally good served warm or cold with vanilla ice cream or whipped creme fraiche.
0 servings
What you need
tbsp corn starch
tsp ground cinnamon
tsp ground ginger
tbsp candied ginger
lb plum
cup granulated sugar
cup sweet rice flour
tsp baking powder
tsp kosher salt
tbsp unsalted butter
Instructions
0 Position a rack in the center of your oven, and preheat the oven to 375°F. Filling 1 In a large bowl, whisk together the flavorings for the plums: brown sugar, flour, cinnamon, powdered ginger, and candied ginger, if using. 9 Cut the plums in half and remove the pits. If the plums are large, cut them in half again for quarters 8 Add the plums to the bowl, and gently stir to coat. Arrange the plums in an ungreased, deep 9-inch pie plate or 10-inch solid tart pan (shown here). Topping 2 In another medium bowl (or the same one, scraped fairly clean), combine the dry ingredients for the topping: the granulated sugar, oat, sweet rice, and almond flours, cinnamon, baking powder, and salt. Whisk to blend well. 11 Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the plums. 3 Use a spoon to drizzle the butter evenly all over the topping. Place the pan on a rimmed baking sheet to catch any wayward juices. Bake 4 Place the crumble in the oven and bake for 35 - 45 minutes, until the top is golden-brown and the juices from the plums are bubbling. Cool slightly. 5 Serve the crumble warm, at room temperature, or even cold, with ice cream, crème fraîche, thick yogurt, or unsweetened whipped cream. 6 The crisp will keep in the fridge for a few days. Eat it cold, or re-warmed in a 300º oven before serving.View original recipe