Gluten-Free Plum Crisp with Pistachio, Oat and Almond Topping

Name: Gluten-Free Plum Crisp with Pistachio and Oat Topping
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 pounds plums; ⅓ cup honey or maple syrup; 3 tablespoons arrowroot starch or cornstarch; ½ teaspoon ground cinnamon; 1 cup old-fashioned oats (certified gluten free if necessary); ½ cup packed almond flour; ⅓ cup chopped pistachios, almonds or walnuts; ⅓ cup lightly packed coconut sugar or brown sugar; 1 teaspoon ground ginger; ¼ teaspoon fine salt; 4 tablespoons butter, melted; 3 tablespoons plain yogurt (regular or Greek); Vanilla ice cream, whipped cream or yogurt

This gluten-free plum crisp pairs soft, honeyed summer plums with a crunchy topping of old-fashioned oats, almond flour, roasted pistachios, and warming ginger—no refined sugar or wheat flour required.

🥗Gluten-Free 🏷️Plum dessert

Gluten-Free Plum Crisp with Pistachio, Oat and Almond Topping

Total

1h 15m

Servings

8

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Ingredients

2 pounds plums

⅓ cup honey or maple syrup

3 tablespoons arrowroot starch or cornstarch

½ teaspoon ground cinnamon

1 cup old-fashioned oats (certified gluten free if necessary)

½ cup packed almond flour

⅓ cup chopped pistachios, almonds or walnuts

⅓ cup lightly packed coconut sugar or brown sugar

1 teaspoon ground ginger

¼ teaspoon fine salt

4 tablespoons butter, melted

3 tablespoons plain yogurt (regular or Greek)

Vanilla ice cream, whipped cream or yogurt

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Instructions

1
Preheat the oven to 350 degrees Fahrenheit. To prepare the plums, you don’t need to peel them. Cut them in half, discard the pits, and slice the flesh into ½-inch wide wedges.
2
In a 9-inch square baking dish, mix together the sliced plums (leave the excess juice on the cutting board), honey, starch and cinnamon.
3
In a medium mixing bowl, stir together the oats, almond flour, pistachios, sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.
4
Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
5
Bake for 40 to 50 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, I insist. Store this crisp in the refrigerator, covered, for up to 5 days.

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Tips & Notes

Pro tips

Chop plums into uniform ½-inch pieces so they release juices evenly and cook at the same rate.
Don't skip the arrowroot or cornstarch—it thickens the plum juices and prevents a runny crisp without affecting texture.
Toast the oat-almond topping mixture in a dry pan for 2–3 minutes before topping the plums to deepen flavor and improve crispness.
Let the crisp cool for 10–15 minutes after baking so the filling sets slightly, making it easier to serve without collapsing.

Substitutions

Honey or maple syrup → coconut nectar or date syrup (use same quantity)
Arrowroot starch → tapioca starch or potato starch (1:1 ratio)
Coconut sugar or brown sugar → cane sugar or muscovado sugar (1:1 ratio)
Old-fashioned oats → rolled rye flakes (if gluten-free rye is used)

Storage & make-ahead

Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a 325°F oven for 10–12 minutes to restore topping crispness.

Common Questions

Can I use fresh or frozen plums?

Fresh plums work best for this recipe. If using frozen, thaw and drain excess liquid before assembling to prevent a soggy crisp.

What can I substitute for pistachios?

Almonds, walnuts, pecans, or hazelnuts work equally well. Use the same quantity and chop to similar size.

Is this recipe truly gluten-free?

Yes, as long as you use certified gluten-free oats. All other ingredients (arrowroot starch, almond flour, coconut sugar) are naturally gluten-free.

Can I make this ahead of time?

Assemble the crisp up to 24 hours ahead and refrigerate unbaked. Bake when ready to serve. The topping stays crispest if baked fresh.

How do I know when the crisp is done baking?

The topping should turn golden brown and the plum filling should bubble slightly at the edges. Bake until the oat mixture feels set but still tender when pressed.