Plum Crisp

serves 5-6

I went mountain biking yesterday and as I looked up, there appeared to be a few yellow leaves.  What?  How is the summer season coming to a close already?  When I went into school last Thursday, it felt like I’d been there the day before.

The end of summer is always so nostalgic and mostly bitter…not very sweet.  I tend to get really sad that school is back in session because summer is basically perfect.  Even though I’m back in school, I’m glad to say the first days back haven’t been as bad as I was expecting!  But, really, those fall leaves need to stay greener longer!

Instead of denying that fall is coming.  I’m going to embrace it.  My embracing started off with this crisp.  I sort of threw a bunch of stuff together, and WHAM BAM there was an absolutely fantastic creation.  Seriously, this crisp is so flavorful!  Serve it with vanilla ice cream and you’ve got near perfection.

This crisp is sweet, sour, spicy, and crunchy!

So, try it now!

Active time: 20 minutes  Total time: 50-60 minutes

What you’ll need:

For filling

3 cups red plums, sliced and cut in half

1/2 teaspoon fresh ginger, grated

1/4 cup sugar* (see tips)

2 teaspoons vanilla

1 scant tablespoon cornstarch

pinch of salt

For crust

1/4 cup almond meal

1/2 cup rolled oats

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons sugar

1 tablespoon honey

2 tablespoons coconut oil, melted

1/8 teaspoon salt

Preheat oven to 375˚F and spray an 8”-9” pie plate with nonstick spray.

In a small bowl, toss all the filling ingredients together.  Set aside.

In another bowl.  Combine the almond meal, rolled oats, cinnamon, nutmeg, and sugar.  Stir until everything is incorporated.  Add the honey, coconut oil, and salt.  Mix together with a spatula until all the dry ingredients are damp.

Put the filling in the pie plate and cover with the crust.

Place in the preheated oven from 30-40 minutes or until the filling has caramelized on the sides and the crust is golden brown.



*If your plums are sour, you may need to add more sugar, depending on how sweet you want your dessert!

Recipe adapted from: The Cozy Little Kitchen and Tara Obrady

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