Step 1

Preheat the oven to 350 degrees Fahrenheit. To prepare the plums, you don’t need to peel them. Cut them in half, discard the pits, and slice the flesh into ½-inch wide wedges.

Step 2

In a 9-inch square baking dish, mix together the sliced plums (leave the excess juice on the cutting board), honey, starch and cinnamon.

Step 3

In a medium mixing bowl, stir together the oats, almond flour, pistachios, sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.

Step 4

Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).

Step 5

Bake for 40 to 50 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or plain yogurt, I insist.