I’m always looking for ways to make desserts that don’t contain lot of sugar and/or simple carbs. So when I found a recipe for an oatmeal pie crust, the thought hit me that this would be an interesting concept to investigate. Having more plums on hand than I could eat that were ripening rapidly, I thought it would be a tasty combination and indeed it turned out to be just that. If you’d like to make a crumb crust for the top as well, increase the crust recipe by 50%.
Preheat oven to 375 degrees. In a medium bowl combine:
1 cup rolled gluten-free oats
1/4 cup gluten-free all-purpose flour (just brown rice, sorghum, oat, etc., would also work)
1/3 cup date sugar*
1/2 teaspoon sea salt
1/3 cup avocado oil (or melted vegan butter or margarine)
Stir until it forms a crumbly texture. Press firmly in the bottom of a 9″ pie plate. Cover with parchment paper and fill with dried beans or pie weights. Bake for approximately 15 minutes or until crust is browned. Let cool while the plums are prepared.
In a medium bowl combine:
3-4 cups (depending on how full you like your pie) diced plums (skins on is fine as long as they’re organic)
1/4 cup date sugar*
1 teaspoon cinnamon
2 tablespoons all-purpose gluten-free flour
2 tablespoons avocado oil (or melted vegan butter or margarine)
zest of 1 small lemon and juice from 1/2 the lemon
Stir to combine ingredients before spooning into the pie crust. If desired, cover with more crust mixture before baking for 45-60 minutes (depending on how full the pie is). Cool completely before cutting. Serve with a non-dairy whipped topping or, vanilla or lemon sauce (see recipes under sauces).
*To lower the glycemic index value of the dessert even more, substitute 1/4 teaspoon of monk fruit powder in the plums and 1/3 teaspoon in the crust. If you choose this alternative, start with 1/4 cup of oil and add by tablespoons until the mixture is a crumbly consistency.