Gluten-Free Plum Crisp with Pistachio, Oat, and Almond Topping

Why You’ll Love This Recipe

• Naturally gluten-free and easy to make
• Sweet, tart, and perfectly spiced plum filling
• Crunchy, nutty topping with pistachios, almonds, and oats
• Quick to assemble with minimal fuss
• Perfect for dessert or brunch, warm or at room temperature

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Plum Filling:

• 2 pounds plums, pitted and sliced
• ⅓ cup honey or maple syrup
• 3 tablespoons arrowroot starch or cornstarch
• ½ teaspoon ground cinnamon

Gluten-Free Topping:

• 1 cup old-fashioned oats (certified gluten free if necessary)
• ½ cup packed almond flour
• ⅓ cup chopped pistachios, almonds, or walnuts
• ⅓ cup lightly packed coconut sugar or brown sugar
• 1 teaspoon ground ginger
• ¼ teaspoon fine salt
• 4 tablespoons butter, melted
• 3 tablespoons plain yogurt (regular or Greek)

For Serving:

• Vanilla ice cream, whipped cream, or yogurt

Directions

1. Preheat the oven: Preheat to 350°F (175°C). Grease a 9-inch baking dish or similar size with butter or nonstick spray.
2. Prepare the plum filling: In a large bowl, combine sliced plums, honey or maple syrup, arrowroot starch, and cinnamon. Toss gently until plums are evenly coated. Transfer to the prepared baking dish.
3. Make the topping: In a medium bowl, mix oats, almond flour, chopped nuts, coconut sugar, ginger, and salt. Stir in melted butter and yogurt until the mixture comes together with a slightly crumbly texture.
4. Assemble the crisp: Spread the topping evenly over the plum filling.
5. Bake: Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling. Let cool slightly before serving.
6. Serve: Serve warm with vanilla ice cream, whipped cream, or yogurt.

Servings and Timing

This recipe serves 6–8 people. Prep time is 15 minutes, bake time 35–40 minutes, total time about 55 minutes.

Variations

• Swap plums for other stone fruits such as peaches, nectarines, or cherries.
• Use a mix of your favorite nuts for the topping.
• Add a pinch of cardamom or nutmeg to the topping for extra warmth.
• Make it vegan by replacing butter with coconut oil and yogurt with a plant-based alternative.
• Stir in a teaspoon of vanilla extract to the plum filling for added depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for 10–15 minutes or until warm. This dessert can also be enjoyed cold.

FAQs

Can I use frozen plums?

Yes, thaw them slightly and drain excess liquid before using.

Do I have to use arrowroot starch?

Arrowroot or cornstarch helps thicken the filling. Tapioca starch is another suitable substitute.

Can I make this ahead of time?

Yes, assemble the crisp and store in the fridge for up to 24 hours before baking.

Can I use other sweeteners?

Maple syrup, agave, or coconut sugar all work well. Adjust sweetness to taste.

How do I make the topping extra crunchy?

Toast the nuts and oats lightly before mixing into the topping.

Can I make it nut-free?

Yes, omit nuts or substitute with seeds like sunflower or pumpkin seeds.

Conclusion

Gluten-Free Plum Crisp with Pistachio, Oat, and Almond Topping is a cozy, fruity dessert with a perfect balance of tart and sweet flavors. With a crunchy, nutty topping and juicy plum filling, it’s simple to make yet always impressive. Warm, comforting, and naturally gluten-free, it’s perfect for dessert lovers of all ages.

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