Things this post taught me:

1. My ban on crisps, which I feared you would tire of, is officially lifted.

2. I need a white farm table, adorable bowls, and milk containers. 

Gluten-Free Plum, Oat and Rosemary Crisp

3 lbs sliced plums
2/3 cups palm sugar or cane sugar
3 Tbs plus 1 tsp cornstarch
1 vanilla bean, scraped
Juice of 1 lemon
pinch of salt

1/2 cup superfine brown rice flour
1/4 cup gluten-free oat flour
1/2 cup gluten-free rolled oats
1/2 cup palm sugar
1/2 tsp sea salt
1 Tbs finely chopped rosemary
Zest of 1 lemon
1/2 cup melted butter

Toss together the sliced plums, cornstarch, lemon juice, sugar, vanilla bean and salt. Transfer to a 10” round baking dish.

In a bowl, whisk together the flours, oats, sugar, sea salt, rosemary and lemon zest. Add the melted butter and fold with a spatula until all the dry ingredients are moist with the butter. Crumble it on top of the fruit.

Bake at 350F until golden and filling starts to bubble. About 45 minutes. If the topping starts to get too dark, cover with a sheet of aluminum foil or parchment paper.

via Cannelle et Vanille