Plum almond crisp with cardamom custard

The plums I used were on the firm side, if your plums are very ripe and juicy you won’t need to bake them as long covered with foil. Reduce the covered baking time to 20 minutes, uncover and continue as directed.

I had the pleasure of developing this crisp and custard for Whole Living magazine’s July/ August issue.

Topping

¾ cup whole raw almonds

¾ cup regular rolled oats

1/3 cup whole spelt flour

1/3 cup maple sugar

½ teaspoon ground cinnamon

4 tablespoons melted extra virgin coconut oil

1 tablespoon maple syrup

2 teaspoons vanilla extract

Filling

2 pounds plums, halved, pitted and sliced in ¼ slices (I used Black plums)

½ teaspoon ground cinnamon

2 teaspoons arrowroot powder

2 tablespoons maple syrup

1 teaspoon orange zest

1 teaspoon vanilla extract

Pre-heat oven to 300 degrees Fahrenheit.

Spread almonds onto a baking sheet and toast for 20 to 25 minutes or until golden brown and fragrant. Remove from oven and set aside to cool.

Increase oven temperature to 350 degrees Fahrenheit.

In a medium-size mixing bowl combine the oats, flour, maple sugar and cinnamon.  Add the coconut oil and mix well. Stir in maple syrup and vanilla. Roughly chop the almonds and add them to the oat mixture, set aside while you prepare the fruit.

In another bowl combine the plums, cinnamon, arrowroot powder, maple syrup, orange zest and vanilla. Mix well and transfer to a 9-inch pie dish. Crumble to topping over the fruit, cover with foil and bake for 30 minutes. Remove foil and bake for another 25 minutes or until topping is golden brown and fruit is bubbling.

Serves 6

Cardamom custard

½ cup cashews

2 cups plain rice milk, plus 1 tablespoon

Pinch sea salt

1 tablespoon maple syrup (grade A, the lighter the better)

5 cardamom pods, crushed

1 ½ teaspoons arrowroot powder

1 teaspoon vanilla extract

Place cashews, 2 cups of rice milk, salt and maple syrup in a blender and puree for 1 minute. Pour into a 1 to 2 quart pot, add cardamom and bring to a boil whisking constantly.  Cover, lower heat and simmer for 15 minutes.

In a small bowl combine remaining tablespoon of rice milk with arrowroot and stir until dissolved. Remove lid from pot, raise heat to medium and while whisking constantly, slowly pour in arrowroot mixture. Whisk for 30 seconds, remove from heat and stir in vanilla. Strain custard into a bowl and allow to cool. Place in the fridge and chill completely until ready to serve.

Makes 2 cups/serves 6 to 8