This rhubarb and plum crisp is a delightful gluten-free dessert that balances tartness and sweetness perfectly. The combination of juicy plums and tangy rhubarb creates a vibrant fruit base, while the crisp topping offers a satisfyingly crunchy texture without gluten. It’s a simple, cozy treat that works well year-round and is naturally bursting with flavor.
Ingredients
- 3 cups rhubarb, chopped into 1-inch pieces (about 1/2-inch thick slices)
- 3 cups ripe plums, pitted and sliced (about 1/2-inch thick)
- 3/4 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 1/2 cups gluten-free rolled oats
- 1 cup almond flour (or other gluten-free flour blend)
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes (or dairy-free alternative)
- Optional: 1/4 cup chopped walnuts or pecans for extra crunch
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar size.
- In a large mixing bowl, combine the chopped rhubarb and sliced plums. Add 1/2 cup of the granulated sugar, the cornstarch, vanilla extract, and lemon juice. Toss gently to coat all the fruit evenly. Set aside to macerate while you prepare the topping.
- In a separate large bowl, mix together the gluten-free rolled oats, almond flour, brown sugar, cinnamon, and salt.
- Add the cold, cubed butter to the oat mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. If using, fold in the chopped nuts now.
- Transfer the fruit mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the crisp topping evenly over the fruit layer, covering it well.
- Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
- Remove from the oven and let cool for at least 15 minutes before serving. This resting time allows the juices to thicken slightly for easier serving.
Tips
- Fruit Substitutions: If plums aren’t in season, you can substitute with peaches, nectarines, or even blackberries to maintain a balance of sweet and tart flavors.
- Gluten-Free Flour Options: Almond flour adds a nice texture and flavor, but you can also use oat flour or a gluten-free all-purpose blend depending on your preference or pantry stock.
- Butter Alternatives: For a dairy-free version, use a cold vegan butter substitute or solid coconut oil, but note that coconut oil may add a slight coconut flavor.
- Common Mistake: Avoid skipping the cornstarch or other thickener; otherwise, the fruit juices will run too freely, making the crisp soggy and difficult to serve.
Serving Suggestions
This rhubarb and plum crisp is fantastic served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a dairy-free option, coconut whipped cream or a drizzle of almond milk yogurt works beautifully. It also pairs well with a hot cup of tea or coffee for a comforting afternoon treat.
Variations
You can customize this crisp easily by experimenting with different fruit combinations or toppings. Try adding fresh ginger or cardamom to the fruit mixture for a spicy twist. For a crunchier topping, mix in toasted sliced almonds or gluten-free granola. If you prefer a less sweet dessert, reduce the sugar in the fruit filling by a quarter cup and add a little maple syrup to the topping for natural sweetness.
Storage and Reheating
Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30-45 seconds or in a preheated oven at 325°F (160°C) for about 10-15 minutes until heated through and the topping is crisp again. Avoid reheating multiple times to maintain texture and food safety.
Frequently Asked Questions
Can I make this crisp ahead of time?
Yes! You can assemble the crisp the night before and keep it covered in the refrigerator. Bake it fresh the next day for the best texture and flavor.
Is this recipe suitable for a vegan diet?
It can be made vegan by substituting the butter with a plant-based alternative and ensuring your sugar is vegan-friendly (some sugars are processed with bone char). The rest of the ingredients are naturally plant-based.
What if I don’t have cornstarch? Can I use something else?
Yes, arrowroot powder or tapioca starch are excellent gluten-free thickeners and can be substituted in equal amounts for cornstarch. Avoid using wheat flour as it contains gluten.
How do I know when the crisp is done baking?
The topping should be golden brown and crispy to the touch, and the fruit filling should be bubbling visibly around the edges of the dish. If it’s not bubbling, it likely needs a few more minutes.
Can I freeze this rhubarb and plum crisp?
You can freeze the unbaked assembled crisp covered tightly with foil or plastic wrap for up to 2 months. Bake it from frozen, adding extra baking time (about 15 minutes) until the fruit is bubbly and the topping is golden.
What kind of plums work best for this crisp?
Juicy, ripe plums with a balance of sweet and tart flavors work best, such as Santa Rosa, Black Amber, or Italian prunes. Avoid overly underripe or mealy plums as they won’t soften or sweeten well during baking.
With its vibrant fruit filling and crunchy gluten-free topping, this rhubarb and plum crisp is a crowd-pleaser that’s easy to adapt and enjoy anytime. Whether for a casual family dessert or a special occasion, it’s a naturally delicious way to highlight seasonal produce while keeping things gluten-free.
Enjoy your baking and the wonderful flavors of rhubarb and plum in this crisp that’s both comforting and refreshingly bright!
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