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Individual Berry Plum Crisps
Ingredients
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5 cups fresh plum slices
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1 tablespoon quick cooking tapioca, dry
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1/3 cup dark brown sugar
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2 cups fresh or frozen blueberries
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Topping:
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1/4 cup gluten free all-purpose flour, such as Bob's Red Mill
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1 tablespoon unsalted butter
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3 tablespoons roasted, unsalted pumpkin seeds
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2 1/2 tablespoons finely ground almond flour
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1/4 teaspoon salt
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1/3 cup old-fashioned rolled oats, gluten free
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1/2 teaspoon cinnamon
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2 tablespoons dark brown sugar
Preparation
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Preheat oven to 375 F and line a sheet pan with parchment. Place six ramekins on the prepared pan.
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In a large saucepan combine the plums, tapioca and brown sugar. Bring to a boil, lower the heat and simmer 10
minutes or until the plums soften and exude their juices. Add blueberries and stir to blend.
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Ladle about 2/3 cup of the mixture into six 1-cup ramekins (or pour into a 4x16x2-inch rectangular baking dish).
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To make the topping: In a food processor fitted with the steel "S" blade measure the flour. With the machine running
drop the butter through the feed tube. Add the sunflower seeds, almond meal, salt, rolled oats and cinnamon. Pulse to
combine ingredients.
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Top each ramekin with about 1/3 of the topping. Sprinkle 1 teaspoon of the sugar on top of each topping mixture.
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Bake in the middle of the preheated oven for about 20-25 minutes, (rotating the pan half way through the cooking
time), or until the fruit is bubbly and the topping begins to turn light brown.
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Best served warm or at room temperature.
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This recipe does not meet MHealthy Nutrition Guidelines.
