Plum Crisp Recipe

Plums: Juicy and sweet, these are the star of the dish, providing a natural tartness that balances the sweetness of the topping.

Sugar: Adds sweetness to the plums and helps create a syrupy filling.

Cornstarch: Thickens the fruit juices, ensuring the filling isn't too runny.

Gluten-free oats: Adds a crunchy texture to the topping while keeping the recipe gluten-free.

Almond flour: A gluten-free alternative to wheat flour, it adds a nutty flavor and helps bind the topping.

Brown sugar: Provides a rich, caramel-like sweetness to the topping.

Butter: Melts into the topping, creating a deliciously crisp and golden finish.

When preparing the plums, make sure they are ripe but still firm to ensure they hold their shape during baking. To enhance the flavor, you can add a pinch of cinnamon or nutmeg to the sugar and cornstarch mixture. For a more even and crisp topping, use your hands to mix the oats, almond flour, brown sugar, and butter until it forms a crumbly texture.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and is also gluten-free.

• gluten-free oats - Substitute with quinoa flakes: Quinoa flakes are also gluten-free and provide a similar texture.

• almond flour - Substitute with coconut flour: Coconut flour is gluten-free and adds a subtle coconut flavor.

• brown sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and adds a rich flavor.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a slight coconut flavor.

• Allow the plum crisp to cool completely at room temperature before storing. This prevents condensation from forming, which can make the topping soggy.

• Transfer the plum crisp to an airtight container. If you don't have one large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the plum crisp in the refrigerator for up to 4 days. The cool temperature will help maintain the freshness of the plums and the crispness of the topping.

• For longer storage, consider freezing the plum crisp. First, wrap the cooled plum crisp tightly in plastic wrap, then cover it with a layer of aluminum foil to prevent freezer burn.

• Label the package with the date so you can keep track of its freshness. The plum crisp can be frozen for up to 3 months.

• When you're ready to enjoy the frozen plum crisp, thaw it in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the plum crisp in an oven-safe dish and cover it with aluminum foil to prevent the topping from burning. Heat for about 20 minutes or until warmed through.

• If you prefer a crispier topping, remove the foil during the last 5 minutes of reheating. This will help the gluten-free oats and almond flour topping regain its crunch.

• Serve the reheated plum crisp with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

• Preheat your oven to 350°F (175°C). Place the leftover plum crisp in an oven-safe dish. Cover it with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes or until warmed through. Remove the foil for the last 5 minutes to re-crisp the topping.

• For a quicker method, use a microwave. Place a portion of the plum crisp in a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Be cautious as the topping may not stay as crisp.

• If you have an air fryer, preheat it to 350°F (175°C). Place the plum crisp in an air fryer-safe dish. Heat for 5-7 minutes, checking halfway through to ensure it heats evenly and the topping stays crisp.

• For stovetop reheating, place a portion of the plum crisp in a skillet over low heat. Cover with a lid and heat for about 5-10 minutes, stirring occasionally to prevent sticking and ensure even heating. This method helps maintain the crispiness of the topping.

• Oven: Preheat to 350°F (175°C) to bake the plum crisp.

• Mixing bowl: Combine the sliced plums, sugar, and cornstarch.

• Mixing bowl: Mix the oats, almond flour, brown sugar, and melted butter.

• Baking dish: Spread the plum mixture evenly and add the crumbly topping.

• Measuring cups: Measure out the ingredients accurately.

• Measuring spoons: Measure the cornstarch and other small quantities.

• Knife: Pit and slice the plums.

• Cutting board: Provide a surface for slicing the plums.

• Spatula: Mix the ingredients and spread the topping evenly.

• Oven mitts: Safely handle the hot baking dish when removing it from the oven.

Prepare the filling in advance: Slice and pit the plums the night before and store them in the fridge to save time on the day of baking.

Use pre-mixed topping: Buy a pre-made gluten-free oat and almond flour mix to cut down on preparation time.

Melt butter in the microwave: Quickly melt the butter in the microwave instead of on the stove to save a few minutes.

Line the baking dish: Use parchment paper to line the baking dish for easier cleanup.

Batch prep ingredients: Measure out all your ingredients at once before starting to streamline the process.