Ingredients
Vanilla ice cream, for serving
4 tablespoons (1/4 cup) unsalted butter, diced and softened to room temperature
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 cup brown sugar (light or dark)
1/3 cup almond meal (or substitute all purpose flour or white whole wheat flour)
1/2 cup gluten-free old fashioned rolled oats
1/4 teaspoon freshly grated nutmeg
1 tablespoon freshly squeezed lemon juice
3 tablespoons cornstarch
1/3 cup honey
1 pound fresh strawberries, hulled and quartered
1 1/2 pounds plums, peeled and cut into 1/2-inch wedges
Step by step
Preheat your KitchenAid® Double Oven Convection Range to 375°F. Lightly coat your KitchenAid® 1.9-Quart Casserole with cooking spray. In a large bowl, combine the sliced plums, sliced strawberries, honey, cornstarch, lemon juice, and nutmeg. Pour the filling and any excess juices into the prepared 1.9-Quart Casserole.
In a separate bowl, whisk together the oats, almond meal, brown sugar, baking powder, cinnamon, and salt. Scatter the butter pieces over the top of your dry mixture. Then with your fingers, a fork, or a pastry cutter, quickly work in the butter until the mixture forms moist clumps. Scatter the crisp mixture over the top of the fruit filling in your 1.9-Quart Casserole.
Bake the crisp for 35-40 minutes, until the top is deep golden and lightly firm to the touch and the fruit filling is hot and bubbly. Let cool for about 10 minutes, then serve warm with ice cream as desired.