Calories: 484
Fat (of which saturated fat): 19 g (4 g)
Carbohydrate (of which sugar): 73 g (42 g)
Salt: 0.6 g
serves 4
4 apples, peeled, cored and diced
5 plums, halved, pitted, and quartered
1/4 cup fresh apple juice
2 tablespoons firmly packed light brown sugar
topping
3/4 cup plus 2 tablespoons gluten-free flour
1/3 cup dairy-free spread, diced
1/2 cup buckwheat flakes
1/2 cup rice flakes
3 tablespoons sunflower seeds
1/4 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
Preheat the oven to 350°F. Mix the apples, plums, apple juice, and sugar together in a 9-inch round pie plate.
To make the topping, sift the flour into a mixing bowl and rub in the spread with your fingertips until it resembles coarse bread crumbs. Stir in the buckwheat and rice flakes, sunflower seeds, sugar, and cinnamon, then spoon the topping over the fruit in the dish.
Bake the crisp in the preheated oven for 30–35 minutes, or until the topping is lightly browned and crisp.