I had a bunch of hand pick plums from my client’s tree that has such an abundance of fruit she made close to 10 jars of plum jam and plum sauce. They are small and tart and I had more than we could eat before they would start to turn rotten this week so I made a plum crisp. Peaches are in season along with strawberries, nectarines and many other summer fruit that you may have in excess. Use this recipe and play with the main ingredients-don’t let you fruit go to waste!
• 3-4 Cups of sliced plums- the one’s I used were so juicy that they didn’t cut very well so I added more gf flour
• 1 tsp vanilla
• ½ tsp cinnamon
• 1-2 tbsp of Gluten Free All Purpose Flour (you could also use almond meal here too)
• 2-3 tbsp of sugar (depending on your preference and the tartness of the plum)
• ¼ c butter (soft or melted)
• ½ cup of oats
• ½ cup of brown sugar
• ½ c of GF Flour
Mix the plum mixture together and pour in a baking dish, ungreased, then mix topping ingredients and sprinkle evenly on top of plum mixture. Bake for 45 min or until golden brown to your preference at 350. You could substitute the plums for apples, peaches, berries, nectarines or a combo of your favorite two. I have been gluten free for 5 years so all of my recipes are gluten free. If you prefer to use gluten, substitute the flour for whatever your favorite flour may be. This dessert is best served warm and for an added treat you can scoop some ice cream or dairy free coconut ice cream on top. This may be way too much sugar if this dessert is being enjoyed a few hours before bed so you may want to skip the added sugar. Would love to hear how you used leftover fruit and what tasted best! Feel free to comment below.