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

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.

In a 9-inch square baking dish, mix together the sliced plums (leave the excess juice on the cutting board), honey, starch and cinnamon.

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.

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).

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.