Instructions

1. Preheat your oven to 375 degrees.
2. Cut approximately 35 Italian plums into quarters in a large mixing bowl.
3. Add the brown sugar, sweet rice flour, and cassis to complete the filling and mix well.
4. Place the filling in 6-8 small ramekins or a medium sized shallow baking dish.
5. Make the topping by combining the rice flour, baking mix, white sugar, brown sugar, cinnamon, and salt in a bowl.
6. Cut the cold butter into several pieces and add it to the topping mixture.
7. Using your hands, break the butter up into small pieces until it is fully incorporated with the topping and the mixture had as crumbly texture.
8. Add the topping to the crisp. Use as much or as little to your liking (I usually have quite a bit leftover, but you may prefer more).
9. Bake at 375 degrees for about 40-45 minutes, remembering to put a baking pan beneath your crisp to catch the plum filling drippage.
10. Serve warm or room temperature with vanilla ice cream.