We all know of the standard New England fall speciality, apple crisp. There is no doubt that every rural household covets its own special recipe handed down from generation to generation like Grandpa’s old war stories. However, this summer plum crisp is a nice change of pace, and you can make it mid summer when the apples are not quite ripe and plums are at their peek.
This is a healthier version of a classic which makes every body happy.
This recipe still makes the most of old fashion oats, only I swapped out the standard grocery store Quaker Oats for some organic gluten free oats. This recipe is also processed sugar free and has no added saturated fats. Can I get a hallelujah over here!
I suggest you make a big batch so you can feast on it for a week, that’s what I did and I have no regrets:)
Summer Plum Crisp
12 ripe plums, sliced in half with pits removed, then slice into 1/4″ slices.
1/4 cup of apple juice with no added sugar
2 Tbsp. Arrowroot or tapioca starch
3 Tbsp. maple syrup
2. Lay out evenly in a oiled baking dish or in individual oven proof bowls.
2 1/2 cups of gluten free oats
3/4 cup of pumpkin seeds
1 Tbsp. Cinnamon
1/4 tsp. Cloves
1/2 tsp. Ginger
Pinch of sea salt
1/4 cup of maple syrup (if it seems a little dry add another tablespoon or so of maple syrup.
1. Mix all ingredients for the crisp together. Because I do t like to wash dishes I used the same bowl as I used for the plum mixture.
2. Top the plums evenly with the crisp topping.
3. Bake in a preheated oven at 375 for 35-40 minutes. When you see some juicy bubbles on the side of the baking dish, it’s done!
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