Filling:
- ½ cup brown sugar
- 2 tbsp. (non-GMO) cornstarch, or arrowroot
- ½ tsp. cinnamon or Chinese 5 spice
- 2 ½ – 3 lbs. ripe purple plums – pitted & sliced (about 28)
- 2 tbsp. lemon juice
- ¼ tsp. almond extract
Topping:
- ¾ cup slivered or sliced almonds, or desired nuts
- ¾ cup whole wheat flour
- ½ cup sugar: turbinado or coconut
- ¼ tsp salt
- 1 large egg, beaten
Preheat oven to 375° (350°convection). In a large bowl, combine brown sugar, cornstarch & cinnamon or 5 Spice, and mix well. Add plums, lemon juice and extract. Mix well to combine and coat plums. Pour this mixture into a 10-11” baking pan, sprayed with non-stick spray.
In a food processor, combine almonds, flour, sugar, and salt. Pulse until almonds are finely chopped, and mixture resembles coarse meal. Add beaten egg while pulsing. Pulse until entire mixture is well combined. Spread almond topping evenly over plum mixture. Bake 50-60 minutes, until top is a golden brown and filling is bubbling. Remove from oven & let cool to room temperature, then serve.
Makes: 8-10 servings
Per serving (of 10): 280 calories, 5 gm pro, 54 gm carb, 6 gm fat, 21 mg cholesterol, 73 mg sodium, and 4 gm fiber.
Options: cut back on some of the sugar and top finished crisp with a dollop of plain Greek yogurt for a delicious and satisfying breakfast or hearty snack. You can vary the nuts and type of flour for the crisp topping, if you have any allergies or intolerances.