Our CSA sent us some plums that after two weeks never got soft enough to eat. The following week we received nectarines and pluots which were getting ripe a bit faster than we could finish them off. So I decided to get rid of the whole lot by making a simple fruit crisp.
We were running out of AP flour, so I used oat flour instead, along with oats and almond flour. So it's gluten-free! My favorite part of the topping is the walnuts; if you don't want to use them, you can use another nut or skip them altogether, but they really add a nice crunch.
Stone Fruit Crisp
1/2 cup oat flour
1/2 cup almond flour
1/2 cup oats
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
4 tablespoons melted butter
4 cups peeled stone fruits (nectarines, peaches, plums, etc.), roughly chopped
2 tablespoons corn starch
1/4 teaspoon cinnamon
1 tablespoon brown sugar
Preheat oven to 350°F.
Combine the flours, oats, brown sugar, walnuts, and spices in a bowl. Pour the melted butter over and mix well with a fork to combine.
Toss the fruit with the corn starch, cinnamon, and brown sugar. Pile into a 8x8, 9x9, or 9" round baking dish. Top with crumble.
Bake for 40 minutes, until topping is browned and crisp and the fruit is bubbling along the edges.
Serves 8.
Posted on Minxeats.com.