Monday, September 15, 2014

Gluten-Free Stone Fruit Crisp

With all the stone fruit recipes I've posted this summer, I should retitle the blog, "Nectarine Chronicles," or something like that.

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.

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