1 ¼cupgluten-free flourI like to use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
6 - 8cupsItalian plums*Sliced in half, pitted and quartered.
¼cupfirmly packed brown sugar
½cupdairy-free butter1 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.