PALEO PLUM CRISP

Plum crisp just out of the oven and cooling.

Having bought a large tub of regular size red burgundy plums at Costco (about 12 to 14 in the tub) I realized that they were going to get soft quickly. Most were stored in the fridge and after eating the four juicy plums left in the fruit basket on the counter, I was thinking that the ones stored in the fridge would likely be soft. After eating about a quarter of a plum from the fridge, my assumptions were correct. The options to consume the eight and 3/4 remaining plums were to either bake with them, stew them or freeze them (a good fall back option). I decided to bake them and make a crisp. The oven was already on as I was roasting a chicken. I baked the crisp in two dishes, a small white ramekin and a glass dish. I used chopped walnuts in the topping. I also did not peel the plums. After cutting the plums up, there was so much juice I had to drain off some of the juice.

The crisp recipe I used was my standard one used to make cherry, rhubarb or apple crisp. A crisp is a crisp and the topping can be used with any kind of fruit. I like to enjoy crisp not only as a dessert but also for breakfast. I add the crisp like a topping to a small bowl of plain greek yogurt instead of adding granola. 

Plums mixed with ingredients in the bowl.

Fruit placed in a small ramekin, topping added and then baked.

The second dish was made in a larger baking dish. Fruit placed in a glass baking dish, followed by the crisp. Crisp was then baked.

INGREDIENTS:

Fruit:

8 medium to large size plums, pitted and sliced into chunks
1 tbsp lemon juice
2 tbsp sugar or stevia
2 tbsp arrowroot powder or minute tapioca

Topping:
1/2 cup slivered almonds or chopped pecans or chopped walnuts
3/4 cup almond flour
2 tbsp coconut flour
1/4 cup honey or maple syrup
1 tsp cinnamon
1/4 cup coconut oil (at room temperature) or butter

DIRECTIONS:

Heat the oven to 350 degrees F. In a large bowl, add the fruit, lemon juice, sugar and arrowroot powder and mix well. In a separate bowl, mix together all of the topping except the coconut oil or butter. Add the oil or butter and mix using a fork or pastry blender so that it forms into crumbs or clumps. Using honey will make it more like clumps.

Grease with oil or butter a medium size baking pan. Add the fruit mixture, spread it evenly across the pan and add the topping to cover the fruit. Bake for at least 30 minutes or until it is bubbling and the topping has browned. Serves 6 to 8 depending on appetites.