Gluten-Free Apple Plum Crisp

Name: Gluten-Free Apple Plum Crisp
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 5 medium apples, peeled and cut into bite-sized pieces; 5 medium plums, peeled and cut into bite-sized pieces; 1 teaspoon ground cinnamon; 3/4 cup gluten-free all-purpose flour, divided; 1/2 cup light brown sugar; 2 tablespoons maple syrup; 5/6 cup fresh orange juice, divided (1/2 cup plus 1/3 cup); 1 cup quick-cooking gluten-free oats; 4 tablespoons unsalted butter, melted; 3 tablespoons coconut oil, melted

Recipe GLPR52330f1ae46614

Dessert

60 min

312 cal

Servings: 8

Oven

SNAP eligible

A warm and comforting gluten-free fruit crisp featuring fresh apples and plums tossed with cinnamon and a touch of maple syrup, topped with a buttery oat and gluten-free flour topping. Baked until golden and bubbling, this dessert is naturally vegetarian and perfect for those avoiding gluten.

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Ingredients

5 medium apples, peeled and cut into bite-sized pieces

5 medium plums, peeled and cut into bite-sized pieces

1 teaspoon ground cinnamon

3/4 cup gluten-free all-purpose flour, divided

1/2 cup light brown sugar

2 tablespoons maple syrup

5/6 cup fresh orange juice, divided (1/2 cup plus 1/3 cup)

1 cup quick-cooking gluten-free oats

4 tablespoons unsalted butter, melted

3 tablespoons coconut oil, melted

Directions

Preheat your oven to 375°F. Rinse the apples and plums and pat them dry. Peel both fruits and cut them into bite-sized pieces. Place all the cut fruit into a large ceramic baking dish.
Add 1/2 cup of the gluten-free flour, the ground cinnamon, maple syrup, and 1/2 cup of the orange juice to the fruit in the baking dish. Toss gently until all ingredients are evenly coated. Set aside.
In a medium bowl, combine the melted butter and melted coconut oil. Add the remaining 1/4 cup gluten-free flour, brown sugar, and gluten-free oats. Mix thoroughly until all ingredients are well combined and the mixture resembles coarse crumbs.
Spread the oat topping evenly over the fruit mixture in the baking dish, making sure it covers the filling completely.
Bake in the preheated oven at 375°F for 30 minutes.
Remove the crisp from the oven, pour the remaining 1/3 cup of orange juice over the top, and return to the oven. Bake for an additional 10 minutes or until the fruit begins to bubble around the edges and the topping turns golden brown.
Let the crisp cool for a few minutes before serving warm.

Comments

Grocery List Plus Editorial Staff4

This crisp checks off most boxes for a weeknight Charlotte kitchen: apples and plums are standard at any of the six major chains, brown sugar and oats are pantry staples, and the gluten-free flour swap costs maybe fifty cents more than all-purpose. The real prep is mincing fruit and crumbling a topping, which the sixty-minute timer ignores—expect forty-five minutes if you're not fussing, closer to thirty if you're efficient. Cost per serving lands around two dollars when you buy butter and coconut oil as bulk buys and skip the maple syrup (orange juice and brown sugar do the sweetening). It reheats poorly and is really a same-day dish, which is fine for a crisp, and it feeds a family without fussiness or constant attention once it hits the oven.