Plum-Rosemary Crisp with Oat-Quinoa Topping

Name: Plum-Rosemary Crisp with Oat-Quinoa Topping
Yield: 8 servings
Ingredients: 1 tablespoon unsalted butter, melted; 3 pounds ripe plums, cut into wedges; 2 teaspoons finely chopped rosemary; 1 tablespoon plus ⅓ cup raw sugar or (packed) dark brown sugar; 1 tablespoon apple cider vinegar; 2 teaspoons finely grated lemon zest; Pinch of kosher salt; 3 tablespoons all-purpose flour; 1¼ cups old-fashioned oats; ½ cup quinoa flour; ¼ cup raw sugar or (packed) dark brown sugar; ¼ teaspoon kosher salt; ¼ teaspoon ground cardamom; ¼ teaspoon ground nutmeg; 6 tablespoons unsalted butter, melted, slightly cooled

By Briana Holt

June 20, 2017

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Michael Graydon + Nikole Herriott

The crumble is already gluten-free, so replace the 3 Tbsp. flour in the filling with 1 Tbsp. cornstarch to make this dessert recipe completely gluten-free. As an alternative, try the topping with an oat-spelt flour mixture here. This recipe is from Tandem in Portland, ME.

Recipe notes