Gluten-Free Plum-Ginger Crisp
Recipe type: Dessert
Yield: Serves 6-8
  • 2 1/2 pounds plums, pitted and sliced
  • 1/2 cup (3 1/2 ounces) granulated sugar, divided
  • 3 tablespoons cornstarch
  • 1 1/2 tablespoons ginger juice or minced ginger
  • 2-3 tablespoons lemon juice
  • Kosher salt
  • 3/4 cup (2 5/8 ounces) rolled oats
  • 1/2 cup (1 3/4 ounces) almond meal
  • 1/4 cup (2 ounces) dark brown sugar
  • 3/4 teaspoon freshly-ground cardamom
  • 6 tablespoons (3 ounces) unsalted butter, cubed and chilled
  1. Preheat the oven to 350°F.
  2. Add the plums, 1/4 cup granulated sugar, cornstarch, ginger, lemon juice, and a large pinch of salt to a large mixing bowl. Toss gently to coat. Adjust sugar and citrus juice to taste.
  3. Transfer the mixture to a pie plate or 8-inch square baking dish.
  4. In a medium-size bowl, whisk together the oats, almond meal, brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt. Add the butter, and rub the mixture together with your fingers, like when making pie crust, until the butter is incorporated and the mixture has a crumbly texture.
  5. Sprinkle the topping over the filling. Place the baking dish on a baking sheet (in case the filling bubbles over) and bake until the topping is dark golden brown and the fruit is bubbling, 45 minutes-1 hour.
  6. Serve warm with whipped cream, ice cream, full-fat Greek yogurt, or creme fraiche.
Firmer plums will keep their shape better than super-juicy fruit. Store extra almond meal in your freezer in an air-tight bag as it protects against rancidity and will greatly improve shelf-life. If you'd rather not purchase almond meal, grind almonds until powdery in a food processor (don't go too far or you'll have almond butter).
Recipe by A Modest Feast at