Italian plums are severely underrated. Sadly, I’m guilty of neglecting them for most of the first 29 years of my life. But when I finally was introduced to them in the form of plum butter and plum crisp, I thought I was in heaven (heaven I want to recreate year after year). In an attempt to do just that, here’s a very simple recipe for a gluten free plum crisp.
- 2½ pounds Italian plums, pitted and quartered (about 35 green/yellow-fleshed plums)
- ½ cup light brown sugar, lightly packed
- 2½ tablespoons sweet rice flour, do not use regular rice flour
- 1 tablespoon crème de cassis liqueur, liqueur made from blackcurrants
- ½ cup sweet rice flour, do not use regular rice flour
- ½ cup Pam's Baking mix
- 1/4 cup + 1 tablespoon organic granulated sugar
- 1/4 cup + 1 tablespoon light brown sugar, lightly packed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 5 tablespoons cold salted butter, diced
- Vanilla ice cream
- Preheat your oven to 375 degrees.
- Cut approximately 35 Italian plums into quarters in a large mixing bowl.
- Add the brown sugar, sweet rice flour, and cassis to complete the filling and mix well.
- Place the filling in 6-8 small ramekins or a medium sized shallow baking dish.
- Make the topping by combining the rice flour, baking mix, white sugar, brown sugar, cinnamon, and salt in a bowl.
- Cut the cold butter into several pieces and add it to the topping mixture.
- 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.
- 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).
- Bake at 375 degrees for about 40-45 minutes, remembering to put a baking pan beneath your crisp to catch the plum filling drippage.
- Serve warm or room temperature with vanilla ice cream.
What’s your favorite thing to do with plums? Please share in the comments!