Simple Gluten Free Kitchen

Gluten Free Ginger Plum Crisp with Ginger tea

by . 27 Comments

During the summer, I always get carried away at the farmer’s market. And then I buy too much. This latest trip resulted in a glut of tomatoes (because I did not grow any this year), eggplant, peaches, and plums. The tomatoes were used in some of the recipes that I love to make with fresh ripe tomatoes. The peaches were gobbled up unadorned by us. This left me with these plums that needed to be eaten before they go bad. So, what did I do? I made this Plum Crisp of course! You can find the video for the recipe on YouTube.

 

 

Fruit crisps and crumbles are fun to make and the best way to use extra fruit on hand. They take minutes to rustle up, bake beautifully and are the perfect dessert for any occasion. You can use any fruit, berries, or a combination of fruit in crisps. This one is particularly delicious since plums give the crisp a unique, tangy twist as opposed to using apples.  And to be honest apple crisp never looks this pretty! Dark-colored fruits are my favorite.

 

 

The jammy plum filling is made with cornstarch, lemon juice, lemon zest, golden brown sugar, and ginger powder. The golden-brown oat streusel is made with oats, amaranth flour, or GF all-purpose flour, butter, brown sugar, and pistachios. It becomes irresistibly crispy once baked.

 

Made with Rolled Oats and Gf all purpose flour

 

You can make this plum crisp in an oven-safe dish for a large dessert and even in individual serving-size dishes if you want. Just make sure it is deep enough to hold everything. My previous post (in December 2011) was baked in single-serving ramekins for a perfectly portioned treat to go with a cozy cup of ginger tea. Whether you’re serving it at a family gathering or enjoying it as a sweet treat after dinner, this plum crisp is a must-try recipe. Feel free to play with the proportions of fruit, nuts, and flour or grains you enjoy, add as much sugar and butter as the palette likes.

 

Made with amaranth flour and quick oats

 

Don’t forget to tag me on Instagram or Facebook, Pinterest, Twitter@simpleglutenfreekitchen if you make this or any other recipe from the blog. I would love to see it!

 

Print
Gluten Free Ginger Plum Crisp with Ginger tea

Ingredients

    Crispy Topping
  • 3/4 cup GF all-purpose flour or amaranth flour
  • 3/4 cup old-fashioned oats or quick cooking oats
  • 1/3 cup packed golden brown sugar
  • 1/3 tsp salt
  • 6 tbsp cup cold butter, cut in pieces
    • Filling
  • 3 lbs. sliced (3/4-inch pieces) plums
  • 1/3 cup golden brown sugar
  • 2 tbsp corn starch
  • 1/2 tsp salt
  • 1 tsp teaspoon ginger powder
  • zest of 1 lemon
  • 1 1/2 tbsp lemon juice
  • !Ginger Tea
  • 1 cup of water
  • 1 cup 1 % milk (if you use full fat milk reduce the amount and increase water)
  • 2 tea bags (I add 3 as I like my tea strong)
  • 1.5" piece of ginger, grated or pounded
  • sweetener optional

Instructions

  1. Preheat oven to 375 degrees F.
    2. For the filling
  2. cut plums in slices. In a large mixing bowl, combine the plums with golden brown sugar, cornstarch, lemon juice, lemon zest, ginger powder and salt. Set aside.
    3. For the topping
  3. In a large mixing bowl, combine Gf Flour, golden brown sugar, cold chopped butter, salt and chopped pistachios. With clean hands, work butter into sugar mixture until well combined. Add pistachios, toss to combine.
  4. Place filling to a greased pie plate or a 4x6" rectangular baking dish and then top with the crisp mixture. Making sure everything is evenly spread out.
  5. Place in oven and bake for 30-35 minutes or until crisp starts to bubble. Halfway through place a piece of foil loosely over the top of the crisp to prevent it from browning too much.
  6. Serve warm.
    7. For ginger tea
  7. Add water to a saucepan. Bring it to boil and then turn off the heat. Let it sit covered for 10 minutes for the ginger flavor to steep in. Bring it to boil again but this time with two tea bags.
  8. Simmer the boiling water for 15- 30 seconds ( some might do for a minute but 30 seconds are good enough).
  9. Add milk and heat it till it again comes to boil. Turn off the heat.
  10. Remove tea bags. Strain tea into a tea pot or individual cups. Enjoy the piping hot ginger tea with plum crisp.
https://www.simpleglutenfreekitchen.com/2023/09/ginger-plum-crisp.html

 

You might also like:

Rosewater Strawberry Shortcake
Mango Ice Cream and Brandy Snap Cups
Sour Cream Pecan Coffee Cake

Reader Interactions

Comments

  5. You have really made a special one here. The use of tea as well as pistachios in this dish does intrigue. Nice to see somebody is making use of plums-I rarely see recipes with this fruit. Have a great weekend!

    Reply

  14. Plum crisp is new to me but why not as I am always quite adventurous when it comes to food.

    Both the crumble and tea would been a great opener for a tea break.

    I am away for a holiday in Thailand and its difficult to go around and blog at the same time. Will try to keep in touch from time to time or after I am back home.

    Reply

  19. This crisp is more than perfect!!!….It is outstanding!!….it looks very British to me, but I might be wrong….I ate all the plums this summer before I could make anything….this year plums were very sweet and delicious…..lovely recipe….Abrazotes, Marcela

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *