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Gluten-Free Italian Plum Crisp

Course Dessert


  • 1 ¼ cup gluten-free flour I like to use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
  • 6 - 8 cups Italian plums* Sliced in half, pitted and quartered.
  • cup ground walnuts
  • ½ cup granulated sugar
  • ¼ cup firmly packed brown sugar
  • ¼ tsp cinnamon
  • tsp nutmeg
  • ½ cup dairy-free butter 1 stick, melted and cooled to room temperature


  • Preheat oven to 375 degrees.
  • Coat a baking dish or casserole dish with cooking spray and set aside.
  • Place plums in a large bowl and stir in 1/4 cup sugar. Spoon the fruit into your baking dish and set aside.
  • Whisk together flour, walnuts, 1/4 of the sugar, brown sugar, cinnamon, and nutmeg.
  • Slowly pour melted butter into the mixture and mix with a fork to start forming crumbs. Don’t let the crumb mixture form into a ball. Break up the crumb mixture with your hands and evenly crumble on top of the plums. Make sure the crumbs are smaller than 1 inch, so they took through.
  • Bake for 45 - 50 minutes, until topping starts to brown and fruit filling is starting to bubble on the sides. Let cool for 10 minutes and serve with dairy free whipped cream or ice cream.


* It never hurts to have a little extra fruit in your crisp. I would adjust the amount of fruit based on the size of your baking dish.