Twelve Apple Plum Crisps in the freezer are a new addition to our freeze ahead dessert repertoire. I love the combination of apples and plums for the rich color plums bring to the table (so to speak). Not having the time this fall to put complete pies up as usual, I opted for the simpler application of fruit crisps, making the most of this jewel toned fruit. These assembled quickly compared to pastry wrapped fruit pies. Especially with the help of this contraption – The Apple Master which slices, cores and peels the apples in no time flat. Really!
Our local organic orchard, Cole’s Orchards, is where I purchased these lovely fruits.
Since bulk cooking isn’t always an option, a single crisp recipe is posted. To make more, simply multiply this recipe for the amount you want, so you can enjoy fall fruit desserts later this winter. The photos on this post show the multiplied option. I hope that’s not confusing for you. Also, this Apple Plum Crisps recipe is easily adapted to gluten-free. Please notice there is an option for those who have gluten intolerance.
It’s much more affordable and flavorful to cook in bulk seasonally, if you have the time. Although every season brings different challenges and time to do this isn’t always available. So here you go, fruit crisp for now, and/or later.
1 cup Italian plums, pitted and sliced in half
3 tablespoons maple syrup
1 tablespoons fresh lemon juice
1/2 cup apple cider
pinch of sea salt
1 1/2 cups (gluten-free) rolled oats
1/2 cup whole wheat pastry flour (or sweet rice flour to make it gluten-free)
1/2 cup coconut sugar
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup melted coconut oil or butter
1/2 cup walnuts, chopped
1 teaspoon vanilla
Preheat oven to 375 degrees.
Place all filling ingredients in an 8 x 8 inch pan. Toss together with a large spoon.
To make the topping, place the oats, flour, coconut sugar, cinnamon, walnuts and sea salt in food processor.
Pulse the mixture a few times, then add the melted coconut oil and vanilla. Pulse again until well mixed and crumbly. If it seems a little dry, add a bit more coconut oil.
Crumble topping evenly over fruit. To bake an individual crisp unfrozen, bake at 375 for 40 minutes, until bubbly.
Freezing details: Now might be the time to tell you that I don’t freeze the crisp with the topping on the crisp because it bakes up too soggy. I like my crisps, crisp. After the topping is all made for the 12 crisps, I bagged them up (1 1/2 cups topping per 8 x 8 crisp) and placed all of the bagged topping in one large freezer bag. When a crisp is on the menu, I just pull a baggy of topping out of the freezer to thaw, bake the frozen crisp covered @ 375 for 30 minutes, remove foil, put thawed topping on, and continue to cook until bubbly (about 40 minutes more).
To freeze, wrap each crisp with plastic wrap tightly. Stack and freeze. So very easy!
What a treat to pull one out and bake in the dead of winter!
Thanks for stopping by,