Plum Crisp with Oatmeal Streusel
A simple, late summer dessert, this vegan and gluten-free plum crisp only needs a few minutes of prep. It's total comfort food as the weather starts to cool with the arrival of autumn.
Autumn, Desserts, Summer
Oat Streusel Topping
Preheat the oven to 180°C (350°F).
To make the streusel topping, add the oats, oat flour, coconut sugar, cinnamon, nutmeg, and salt to a large bowl and mix until combined.
100 grams rolled oats,
30 grams oat flour,
40 grams coconut sugar,
1 teaspoon cinnamon,
1/4 teaspoon nutmeg,
1/4 teaspoon sea salt
Add the coconut oil and milk to the bowl and use a wooden spoon or your hands to mix until a crumbly mixture forms. Set the streusel aside.
3 tablespoons coconut oil,
1 tablespoon non-dairy milk
De-stone and quarter the plums, then place them into the dish you want to bake the crisp in. Add the maple syrup and arrowroot flour, then mix to coat the fruit.
800 grams plums,
3 tablespoons maple syrup,
2 tablespoons arrowroot flour
Sprinkle the streusel over the fruit mixture in as even a layer as possible.
Bake the crisp for 40-45 minutes, or until the topping is golden and the fruit filling is starting to bubble up around the edges.
Cool the crisp for 20-30 minutes before serving. Leftovers keep for a couple of days at room temperature and can be reheated in the oven before serving.
* Mine is about 20cm (8 in.) in diameter, but a little larger or smaller will work. Just keep an eye on it close to the end of the baking time.