Ingredients
2lbplums,halved, pitted and sliced, no need to peel
⅓cuphoney
2tbsparrowroot starch,or 3 tbsp cornstarch
½tspcinnamon
1cupold-fashioned oats,certified gluten free if necessary
½cupalmond meal,or almond flour, lightly packed
⅓cuppistachios,almonds or walnuts, chopped
⅓cupbrown sugar,lightly packed
1tspground ginger
¼tspfine grain sea salt
4tbspbutter,melted
3tbspplain yogurt,regular or Greek
Preparation
Preheat the oven to 350 degrees F. In a 9×9-inch baking dish, mix together the sliced plums, honey, arrowroot or cornstarch, and cinnamon.
In a medium mixing bowl, stir together the oats, almond meal or flour, pistachios, brown sugar, ginger, and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.
Dollop spoonfuls of the oat mixture over the filling and use fingers to break up the mixture until it is evenly distributed (no need to pack it down).
Bake for 55 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or plain yogurt.
