Gluten-Free and Vegan Plum Berry Crisp

Hi Bakers,

My mom was good at saving money and didn't throw food away. Sour plums, mushy pears, squishy berries...Fruit is expensive, don’t waste it! Use it in this delicious vegan Plum Berry Crisp. I’m making it vegan today but if you use regular stick butter the recipe works just as well. A crisp is a dessert everyone should learn how to make because it’s easy and a recipe you’ll want to make again and again.

Gluten-Free Vegan Plum Berry Crisp

Makes one 9”x9” pan or three 5” ramekins

Crisp Topping

2/3 cup gluten-free Cup4Cup Ancient Grains flour

2/3 cup old-fashioned oats

2/3 cup brown sugar

1/2 cup raw pecans or walnuts*

2 teaspoons sweet rice flour

1/2 teaspoon salt

1/2 cup stick-style plant butter, in pieces

Preheat the oven to 375 F.  Mix all the topping ingredients in a food processor except for the plant butter. Pulse for about 20 seconds to mix. Add plant butter until it’s thoroughly incorporated and the mixture clumps together. If you don’t have a food processor, you can mix the butter into the dry topping ingredients in a large bowl using a pastry cutter or fork. Keep mixing until you get pebbly chunks. Set aside

Plum Berry Filling

6 cups total fresh fruit  plums, peeled and cut in 1/8” slices and berries fresh or frozen

2 tablespoons cornstarch

1/2 cup granulated sugar

2 tablespoons lemon juice

zest of one lemon

pinch of salt

Whisk together the cornstarch and sugar in a medium-sized bowl. Add fruit, lemon juice, zest and mix well. Spoon the fruit into the pan and cover evenly with the crisp topping. Place the crisp-filled pan on a jelly roll pan to prevent the crisp from dripping onto the oven floor. 

Bake for about 35-45 minutes or until the crisp is browned and juice thickened and bubbling up to the top. If the crisp is getting too browned but not done cooking, cover loosely with foil. Cool for 15 minutes and enjoy with your favorite vegan ice cream. 

*if you can’t have nuts, substitute flour instead