Nothing says “summer” like the bounty of stone fruit. While plums are in season from May to October, the summer months are when you’ll find the sweetest fruit and most varieties. Plums have been studied for their high content of phytonutrients known as phenols, which provide significant antioxidant protection. In addition, plums are a very good source of vitamin C, which supports immune function and helps your body make healthy tissue.
This recipe calls for coconut palm or date sugar, both low-glycemic alternatives to white sugar. This crisp is gluten-free, thanks to sorghum flour, and can easily be made vegan.
Yield: 4 – 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
5 cups plums, sliced and cut into chunks
1 cup coconut palm sugar or date sugar
3/4 cup sorghum flour
1/2 cup gluten-free oats
1/2 cup slivered almonds
1/2 cup grass-fed butter (see Tip for non-dairy substitutes)
1 teaspoon cinnamon
1 teaspoon vanilla
Dash of freshly ground nutmeg (optional)
1. Preheat oven to 350 degrees.
2. Lightly grease a 9-inch pie pan. Arrange plums to cover the bottom.
3. In a medium bowl, combine palm sugar, flour, oats, almonds, and spices. Cut in butter in small chunks until the mixture is crumbly.
4. Pour dry mixture over plums and press down.
5. Bake at 350 degrees for 45 to 50 minutes, until top is browned.
6. Serve with a splash of organic milk, or vanilla Coconut Bliss ice cream. Enjoy!
Vegan or lactose intolerant? Substitute coconut oil or a vegan “butter” like Earth Balance for the butter.
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