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Gluten-Free Apple and Plum Crisp

Serves 6-8

Filling:

  • 3 Apples, peeled, sliced/bite size
  • 3 Plums, pitted, sliced/bite size
  • 1 cup dried Cranberry, (below how to hydrate cranberries)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons gluten free flour
  • 2 teaspoons ground cinnamon
  • 2 tablespoons light brown sugar
  • 1 teaspoon nutmeg
  • ½ cup Cranberry Water

Crumble Topping:

  • ½ cup gluten-free Flour
  • ¼ cup crushed Walnuts
  • 1 cup gluten-free cooking oats
  • ½ cup light brown sugar
  • ½ tablespoon ground cinnamon
  • 3 tablespoons pure Organic Coconut oil, melted
  • 2 tablespoons unsalted nondairy butter, melted

Instructions:

  1. Preheat oven to 375ºF.
  2. Peel and Slice apples and plums into bite size pieces, keep the skin on the plums. Add fruit in a large Ovenex Bowl, and sprinkle with cranberries, flour, cinnamon, light brown sugar, nutmeg and reserved cranberry water.
  3. Toss until everything is evenly coated, then place it in the one - 2 Qt Stoneware Baking Dish or use two -1 Qt Stoneware Baking Dishes.
  4. Prepare topping by melting butter and coconut oil together.
  5. Pour into a bowl and add in the rest of the topping ingredients. Mix it well and until everything is combined.
  6. Sprinkle topping on top of fruit evenly.
  7. Bake at 375º F for about 35 minutes.
  8. When the fruit start to bubble, it is done. You can turn the oven on broiler and keep it under a broiler for 3 minutes, just so the topping could get crispier.
  9. Allow it to cool down at least for 10 minutes before serving. Serve with Vanilla ice-cream or similar.

NOTE

  • Hydrate Cranberries: Measure out the amount of cranberries needed and pour them into a bowl or a pot. Pour boiling hot water over the cranberries to cover them all completely. You will need only 1/2 cup of liquid for this recipe. Cover your bowl or a pot to keep in the heat.
  • Let sit for about 15 to 20 minutes. 
Gluten-Free Apple and Plum Crisp

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