Plum-Rosemary Crisp with Oat-Quinoa Topping
The crumble is already gluten-free, so replace the 3 Tbsp. flour in the filling with 1 Tbsp. cornstarch to make this dessert recipe completely gluten-free. As an alternative, try the topping with an oat-spelt flour mixture here. This recipe is from Tandem in Portland, ME.
Recipe information
Yield
8 servings
Ingredients
Filling
1
3
2
1
1
2
3
Topping and Assembly
1¼
½
¼
¼
¼
¼
6
Preparation
Filling
Step 1
Brush inside of a shallow 2-qt. baking dish with butter. Toss plums, rosemary, and 1 Tbsp. raw sugar in a large bowl. Let sit, tossing once or twice, until plums release their juices, 15–20 minutes.
Step 2
Add vinegar, zest, salt, and remaining ⅓ cup raw sugar to plums and toss to combine. Sprinkle flour evenly over top and toss until flour is no longer visible.
Step 3
Transfer filling to prepared baking dish and spread out to make an even layer; set aside.
Topping and Assembly
Step 4
Preheat oven to 350°. Whisk oats, quinoa flour, raw sugar, salt, cardamom, and nutmeg in a medium bowl. Drizzle butter over mixture, tossing with a fork to incorporate. As soon as all the butter has been added, work with your hands until no dry spots remain and mixture holds together in clumps. Scatter over a rimmed baking sheet and let sit uncovered at room temperature until slightly dried out (this will help it crisp in the oven when baking), 10–15 minutes.
Step 5
Scatter topping evenly over reserved filling. Bake crisp on a foil-lined rimmed baking sheet until topping is golden and crisp and fruit juices are bubbling around the edges, 35–45 minutes. Let cool at least 15 minutes before serving.
Step 6
Do Ahead: Topping can be made 2 days ahead; after drying out, cover and chill. Crisp can be baked 8 hours ahead; let cool, then tent with foil. Reheat, uncovered, in 350° oven 10–15 minutes.