A perfectly simple gluten-free plum crisp with fresh ground oat flour and a hint of lemon. Topping the plum crisp with a scoop of the best vanilla ice cream you can find is non-negotiable.
It may seem like I’ve abandoned pies for crisps and crumbles. I love pies. Like, really. But they’re fussy. They take a little practice. Crisps and crumbles, on the other hand, are incredibly simple. They bake in 40 minutes and can be eaten right out of the oven. Crisps and crumbles can also be made gluten-free effortlessly, making them a go-to for feeding folks with celiac or gluten sensitivity.
Whether perfectly bright and firm or edging toward mealy, plums bake up beautifully. The tangy ones balance the sweet, while the mealy ones bubble away until they’re just as jammy and delicious as the others. No matter what kind of plums you started out with, after the bake, they’re perfect. Many fruits lose their edge in the oven – coming out a slumped, less vibrant version of their fresh selves – but plums only get better. The flavor concentrates, the tang remains, and the texture is perfect.
Fresh ground oat flour is a key ingredient in this gluten-free plum crisp. A more textured grind might edge your crisp into crumble territory, while store-bought oat flour or a thorough grind will result in a relatively flat, appropriately crisp top. I ground my own oat flour here, and ended up somewhere in the middle.
Though this recipe calls for plums, just about any stone fruit could be subbed in. If the fruit is very juicy, stick with the full amount of cornstarch. For firmer fruit, or if you like your crisps on the juicy side, use 1 tablespoon instead.
A perfectly simple gluten-free plum crisp with fresh ground oat flour and a hint of lemon. Topping the plum crisp with a scoop of the best vanilla ice cream you can find is non-negotiable. Recipe adapted from The Kitchn.
- 2 pounds plums, pitted, and halved or quartered
- 1/2 cup cane sugar
- 2 tablespoons corn starch
- 1/4 teaspoon sea salt
- 1 teaspoon lemon zest, plus 1 tablespoon lemon juice
- 2 cups ground gluten-free oats or store-bought oat flour
- 2 tablespoons corn meal
- 3/4 cup cane sugar
- 1/2 teaspoon sea salt
- 8 tablespoons unsalted butter, softened
Preheat oven to 350 degrees Butter a 9 x 9-inch baking dish and set aside.
In a large bowl, gently toss plums with sugar, corn starch, sea salt, and lemon zest and juice, and set aside.
If making your own oat flour, grind oats on high in the bowl of a food processor or in batches in a coffee grinder until mixture is relatively smooth and flour-like. In a medium bowl, combine oat flour, cornmeal, sugar, and sea salt. Add butter, and rub into oat mixture with fingertips until mixture has a sandy, clumpy texture and is well combined.
Spoon plum filling into prepared baking dish. Top with oat mixture. Bake 40 - 45 minutes, or until crisp topping is golden and filling is bubbling vigorously.
Serve, warm or at room temperature, with vanilla ice cream.