Plum Crisp

Plum Crisp (wheat free)

Filling:

4 cups plums, halved and pitted (or 5 pears sliced)

2 tbsp cornstarch

½ cup apple juice

1 tsp cinnamon (or nutmeg if using pears)

Topping:

2 cups blanched almond flour

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

¼ cup coconut oil

¼ cup honey or agave nectar

1 tbsp vanilla extract

Mix filling. Mix topping roughly (will be semi-wet). Sprinkle over filling in 8x8 pan.

Bake 45 minutes at 350 covered with aluminum foil. Remove foil and bake 5-10 more minutes until top is crisp and golden brown and juices bubble. Let cool 30 minutes, then serve warm.

So that is the recipe. It is loosely based on a recipe from the Gluten-Free Almond FLour cookbook, by Elana Amsterday. The problem is that instead of fresh plums, I used canned plums that were 10 years old and mush, so the topping sunk in and never crisped up. The original recipe calls for pears and a tsp of nutmeg in the filling instead of cinnamon. Next time I'll follow it exactly. I don't think almond flour recipes are as forgiving as wheat flour.