Plum Crisp
If you’d like to make individual servings simply spoon an equal amount of cooked plums into 6 8-ounce ramekins and top with oat mixture.
Ingredients
Units
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1/2 cup organic whole cane sugar or Sucanat
- 3/4 cups sprouted rolled oats (or flaked coconut for grain-free)
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, cut into small dice-size pieces
- 3 pounds plums, pitted and cut into bite-size pieces
- 1/4 cup organic whole cane sugar
- 1/4 cup light honey
- 4 teaspoons arrowroot
- 1 tablespoon brandy
Instructions
- Preheat oven to 350°F and adjust rack to middle position. Place almond meal, flours, sugar, 1/2 cup oats, maple syrup, salt, and cinnamon in the bowl of a food processor. Pulse until combined. Add butter and pulse until dough begins to come together and is moistened. If the dough looks dry, add a tablespoon of water. Pour dough into a small bowl and stir in remaining 1/4 cup oats.
- Place plums, sugar, and honey in a large saute pan over medium-low heat. Cook for about 5 minutes, until sugar is dissolved. Stir in arrowroot and cook until thickened, about 4-5 minutes. Take off heat and stir in brandy.
- Pour cooked plums into a 11 x 7-inch baking dish and top evenly with oat mixture. Bake for 35-40 minutes until bubbling. Cool 10 minutes before serving.
Nutrition
- Serving Size: Serves 6
Find it online: https://deliciouslyorganic.net/plum-crisp/