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    Home / Desserts / Crisps & Cobblers
    5 from 2 reviews

    Spiced Plum Crisp (Gluten-Free Option)

    By Alanna Taylor-Tobin on Sep 21, 2011 (updated Sep 21, 2024) / 14 Comments Jump to Recipe

    This ginger-spiced gluten-free plum crisp has an addictively crunchy topping that tastes like a giant oatmeal cookie combined with jammy roasted plums. Equally good served warm or cold with vanilla ice cream or whipped creme fraiche.

    This recipe inspired my favorite gluten-free strawberry rhubarb crisp recipe. Find all of my favorite crisp and cobbler recipes here!

    gluten free crumble with ice cream

    Note from Alanna: I first shared this plum crisp recipe back in 2011 and it's still a favorite recipe when plum season rolls around. The topping, which I've adapted to be gluten-free from Marion Burros iconic recipe, uses an unusual technique of rubbing egg into the dry ingredients, crumbling this over the plums, and drizzling the whole thing with melted butter. I'm very grateful for my friend Stephen Texeira for shooting the beautiful process photos in this post! Below is my original text.

    This crisp uses a brilliantly unconventional mixing method: Plums are tossed with small amounts of sugar, flour, and candied ginger, then laid in a baking dish. The flour and sugar for the topping get rubbed with egg until sandy, then sprinkled over the plums. The butter is melted separately and then, get this, drizzled over the topping. It doesn't seem like it should work.

    But then you pull the crisp from the oven, all bubbly and perfect-crisp-looking, and you use a spoon to crack through the topping. And you bite into the crunchiest crumble you've ever tasted. The topping is crunchy on the outside and soft and chewy where it dips down into the tender fruit, like a big ginger cookie, only rustic and pebbly.

    Spicy Goodness

    Plums and ginger make a stellar combination here, the spice and heat of the ginger somehow heightening and softening, at the same time, the sweet tang of the plums. The flavors are all at once bright and comforting, new and familiar. The word 'zingy' leaps to mind.

    Also unlike most crisps, this one is just as good cold from the fridge; the ginger flavor comes forward, and the topping retains its crunch. It keeps surprisingly well for several days. I find it perfectly sweetened, and not at all inappropriate for breakfast with a big spoonful of plain yogurt.

    ice cream on plum crumble

    Ingredients

    Fruit

    • Plums star in this crisp. I used a combination of prune plums, which are small and sweet, and larger juicy tart plums. Any variety will work. You can also make this with pluots, or try other stone fruit such as peaches, nectarines, and/or apricots.
    • Brown sugar adds sweetness. Granulated will work, or use coconut sugar.
    • Corn starch thickens the filling. Or use sweet rice flour or AP flour.
    • Cinnamon, ginger, and candied ginger add warm, spicy flavors. If you don't have any candied ginger, you can feel free to omit it, or sub with a little grated fresh ginger. Or use ground cardamom for a chai vibe.

    Topping

    • Sweet rice flour's sticky, starchy texture helps the crumble clump together. Sub by weight regular white rice flour, or a gluten-free all-purpose blend such as Bob's Red Mill 1 to 1.
    • Oat flour adds earthy flavor and makes the crisp taste like an oatmeal cookie. Be sure to use oat flour that's certified gluten-free! Sub by weight sorghum flour, light buckwheat flour, or ivory teff flour.
    • Almond flour helps the topping clump together.
    • Sugar sweetens the topping. I've tested this with organic granulated sugar and with maple sugar. The maple sugar adds lovely depth of flavor, while granulated sugar tastes more clean and classic.
    • Egg moistens the dough and makes the topping bake up like a giant oatmeal cookie with crunchy top and chewy underside where it meets the jammy fruit. My egg-free readers can make the topping from my gluten-free rhubarb crisp or almond flour blueberry crisp for an eggless variation.
    • Butter adds richness. Use plant butter for dairy-free, or try melted coconut oil.
    • Salt sharpens the flavor while baking powder adds lift.
    • Cinnamon adds a hint of spice. Feel free to play with other spices such as ginger, cardamom, or nutmeg.

    Method

    This recipe is easy and foolproof to make with just 15 minutes of active time, plus about 50 minutes to bake. It makes one 10-inch fruit crisp, serving 6-8.

    The unconventional mixing method turns out a sturdy topping that stands up to the juicy baked plums.

    fruit being pitted
    © Stephen Texeira
    Halve small plums and quarter larger ones, removing the pits.
    crumbs on chopping board
    © Stephen Texeira
    Chop candied ginger to add to the filling, if using.

    fruit stirred in a bowl
    © Stephen Texeira
    Toss the plums with the brown sugar, spices, candied ginger, and cornstarch.
    fruit scraped into a dish
    © Stephen Texeira
    Scrape the fruit into a 10-inch baking dish.
    crumbs in a bowl
    © Stephen Texeira
    To make the topping, combine the flours, sugar, baking powder, cinnamon, and salt in a large bowl. Add the egg and toss with your hands until the mixture looks like damp sand.
    crumbs being sprinkled on crumble
    © Stephen Texeira
    Crumble this mixture over the fruit.
    plum crumble on kitchen counter
    © Stephen Texeira
    crumble on work counter
    © Stephen Texeira
    Drizzle the melted butter all over the topping.
    plum crumble in baking dish
    Bake the crisp at 375ºF until the topping is golden and the fruit is bubbling, about 40 minutes.
    plum crumble in a bowl with ice cream
    Let cool slightly, then serve warm topped with vanilla ice cream.
    plum crumble in a baking dish
    Store at room temperature for up to 1 day. Leftovers keep well in the fridge for up to 4 days.

    Serving Suggestions

    Top this crunchy crisp with something cool and creamy. Here are some favorites:

    • Mascarpone whipped cream or whipped creme fraiche
    • Homemade vanilla ice cream or creme fraiche ice cream
    • Whipped coconut cream or thick coconut yogurt such as Culina, for dairy-free
    • Greek yogurt or homemade creme fraiche
    crumble in a bol

    Variations

    You can use this crisp topping with any other fruits. Feel free to mix and match with these other crisp and cobbler recipes:

    • Gluten-free blueberry crisp
    • Gluten-free strawberry rhubarb crisp
    • Almond flour apple crumble
    • Paleo peach cobbler

    Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this plum crumble, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    5 from 2 reviews

    Spiced Plum Crisp (Gluten-Free Option)

    Print Recipe Pin Recipe
    This ginger-spiced gluten-free plum crisp has an addictively crunchy topping that tastes like a giant oatmeal cookie combined with jammy roasted plums. Equally good served warm or cold with vanilla ice cream or whipped creme fraiche.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total: 1 hour hour
    Servings: 8 servings

    Ingredients

    The plum filling:

    • 2 tablespoons lightly packed brown sugar
    • 1 ½ tablespoons cornstarch, tapioca starch, or GF AP flour
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • 2 tablespoons finely chopped candied ginger (optional but delicious)
    • 1 ¾ pounds plums (I used 12 Italian prune plums plus 4 elephant heart plums; or use a mix of plums and pluots)

    The crunchy topping:

    • ½ cup + 2 tablespoons granulated sugar
    • ¾ cup gluten-free oat flour*
    • ⅓ cup blanched almond flour*
    • ¼ cup sweet rice flour*
    • ½ teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • ¼ teaspoon kosher salt
    • 1 large egg, beaten well
    • 7 tablespoons unsalted butter, melted
    Prevent your screen from going dark

    Instructions

    • Position a rack in the center of your oven, and preheat the oven to 375°F.

    Filling

    • In a large bowl, whisk together the flavorings for the plums: brown sugar, flour, cinnamon, powdered ginger, and candied ginger, if using.
    • Cut the plums in half and remove the pits. If the plums are large, cut them in half again for quarters
    • Add the plums to the bowl, and gently stir to coat. Arrange the plums in an ungreased, deep 9-inch pie plate or 10-inch solid tart pan (shown here).

    Topping

    • In another medium bowl (or the same one, scraped fairly clean), combine the dry ingredients for the topping: the granulated sugar, oat, sweet rice, and almond flours, cinnamon, baking powder, and salt. Whisk to blend well.
    • Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the plums.
    • Use a spoon to drizzle the butter evenly all over the topping. Place the pan on a rimmed baking sheet to catch any wayward juices.

    Bake

    • Place the crumble in the oven and bake for 35 - 45 minutes, until the top is golden-brown and the juices from the plums are bubbling. Cool slightly.
    • Serve the crumble warm, at room temperature, or even cold, with ice cream, crème fraîche, thick yogurt, or unsweetened whipped cream.
    • The crisp will keep in the fridge for a few days. Eat it cold, or re-warmed in a 300º oven before serving.

    Notes

    Adapted from Marion Burros via The Wednesday Chef and Orangette. You can double or triple the recipe and bake the crisp in a 9x13-inch pan to feed a crowd.
    *If gluten isn't an issue, make this recipe using 1.5 tablespoons all-purpose flour in the filling, and 1 cup all-purpose flour in the topping instead of the oat, rice, and almond flours. Increase the sugar in the topping to 3/4 cup. 
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 296kcalCarbohydrates: 48gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 47mgSodium: 84mgPotassium: 231mgFiber: 2gSugar: 33gVitamin A: 680IUVitamin C: 9.4mgCalcium: 38mgIron: 1.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      5 from 2 votes

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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    1. Isabelle @ Crumb says

      September 21, 2011 at 7:15 pm

      I don't really get the whole "texture" thing, though I have to admit that it might explain my revulsion to slimy things like raw oysters and sea urchins (though I think it's totally understandable, unlike tomato avoidance).
      This crisp sounds divine. Anything involving plums and ginger is always a winner as far as I'm concerned.

      Reply
    2. Alanna says

      September 22, 2011 at 4:47 am

      Totally different, I agree. I was thinking about squid as I was writing, and somehow convinced myself that squid aversion due to texture was ok, though avocado or burrata avoidance was not. I do happen to like both oysters and sea urchin, though. ; )

      Reply
    3. Shu Han says

      September 23, 2011 at 4:59 pm

      Me too, I've always been more of a flavour person. Even say raw oysters and sea urchins like what isabelle said, probably turn me off because of that strong raw fishy smell/flavour, not the texture per se. Ok that said I haven't tried them.
      The crumble looks delicious! I love ginger in baked goods.

      Reply
    4. Alanna says

      September 23, 2011 at 5:29 pm

      I can understand your aversion; but know that uni melts on your tongue like butter, and oysters taste cool, fresh and minerally. Now I'm hungry for sushi! Thanks for the kind words - I'm a ginger freak, too. : )

      Reply
    5. Amelia says

      September 27, 2011 at 11:22 pm

      Um...yumm...plummm. Let me get my jaw off the ground. I could not way to try this and it is amazingly delicious. I got great plums and made this gluten free by subbing 2 tsp corn starch for the flour in the fruit and by using a gluten free flour in the topping. The fruit had amazing flavor with the ginger and the topping turned out crispy and chewy like a cookie as promised. Endless thanks to the Bojon Gourmet.

      Reply
    6. Alanna says

      September 28, 2011 at 7:07 am

      How awesome that you made a gluten-free version! I'm thrilled that it turned out well. : )

      Reply
    7. rcakewalk says

      October 04, 2011 at 6:36 pm

      I just read this today - this morning. And, I couldn't get it out of my head... When I went to the farmer's market this afternoon, I found perfectly ripe Italian plums and I was so happy. I've been "into crisps" lately too, and have made a couple already that had flour in the crumble toppings along with oats - I'm anxious to try this one as written... since you are seriously gifted in dessert writing :)

      (Oh, and I love the photos your friend took too - they have a very '50's quality, with the saturated light and colors, nicely done!)

      Reply
    8. Alanna says

      October 05, 2011 at 5:06 pm

      Thank you for the kind words! I'm glad you found plums so readily, and I hope the crumble turned out well. I love oats in my crisps, too. : )

      Reply
    9. Michelle says

      October 14, 2011 at 1:03 am

      Thank you for the most wonderful breakfast ever! I made this for a dinner party that didn't happen and now I'm eating the whole thing myself every morning.... Oh dear.

      Reply
    10. Alanna says

      October 14, 2011 at 1:29 am

      I thought it made an excellent breakfast, too - glad I'm not the only one! : )

      Reply
    11. Rosemary Mark says

      July 16, 2024 at 10:30 pm

      Loved this crisp because it's truly crisp! I made with Santa Rosa plums and all the ginger spice -- soo delish! I had never made a crisp topping with egg and the drizzled butter. It's a great trick and so easy to do. Will definitely make again and with other fruits too.

      Reply
      • Alanna Taylor-Tobin says

        July 17, 2024 at 10:01 am

        Oh yay, I'm so happy you liked it! I know, that crisp topping technique blew my mind when I first tried it, and it sops up the copious plum juices so nicely. Thanks so much for the great feedback!

        Reply
    12. Megan H says

      July 21, 2024 at 2:28 pm

      Your enthusiasm sold me; especially when I saw some plums showing up in the grocery stores. We have two grocery stores; one had Japanese plums and the other had Black Splendor, so I mixed them. Candied ginger isn't an easy find in Mexico, so I made some. The only change I made was to sub sorghum for the oat flour. I have never cooked with plums; in fact, I have never been much of a plum eater, but wow! Oh wow! This is delicious-sweet, sour, spicy, crunchy! Thank you for another gorgeous recipe; I'm SO happy!

      Reply
      • Alanna Taylor-Tobin says

        July 21, 2024 at 4:45 pm

        Yay, I'm so happy you like the crisp and that it worked well with sorghum flour! Your description of the flavors is perfect.

        I'm currently shooting two more recipes that use sorghum flour as we speak - can't wait to share them soon.

        Happy baking to you!

        -Alanna

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
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    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
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