Grain-free Plum Crumble

This super delicious grain-free plum crumble is the perfect late summer dessert. It is gluten-free dairy-free, AIP, and Paleo-friendly.

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Grain-free Plum Crumble

This time of the year used to be my favorite time as a child. Not only because it was summer and all kids were off from school. It was also plum season and if you have ever visited Munich/Germany around that time it is time for Zwetschgendatschi, which is the most delicious plum sheet cake. Since I am so in love with my Rhubarb-Strawberry-Crisp and my Apple-Crisp I thought I would do something similar with plums. The outcome was so delicious and I cannot wait to share this plum crumble recipe with you.

Expect a warm juicy and crispy mix of the incredible flavor of baked Italian plums with the most delicious crumble. The recipe is whipped up in no time and everybody is going to love to dig in. It is AIP, Paleo, gluten and dairy free.

Ingredients

  • Italian plums (prune plums)
  • tapioca flour
  • coconut flour
  • cinnamon
  • sea salt
  • honey
  • coconut oil 

Do you have food sensitivities and don’t know what to eat? Get my FREE substitution chart to learn how to make easy swaps, because life is too short to not enjoy food. Suitable for gluten-free, dairy-free, nut-free, egg-free, Paleo, and AIP.

plum crumble with whipped cream

What Type of Plums to Pick for the Crumble

For this specific recipe, you should use Italian plums or also called prune plums or European plums. They are oval in shape, smaller and the color is dark purple. Unlike their bigger relatives, Italian plums are freestone, meaning you can remove the pit easily. Taste-wise they are different as well and therefore ideal for baking. And yes you can definitely get your hands on this variety in the US as well. The best place to get them will be at the farmer’s market. For this recipe, it is ideal to pick small prune plums that are ripe. They are currently in season and therefore super juicy and delicious.

HOT TIP: Visit your local farmer’s market to get Italian or European plums. They are oval in shape, small and dark purple.

How to Make the Best Plum Crumble

  1. Preheat the oven to 350F degrees. Cut the plums in half and remove the stone. Cut each half into 3 slices and place them in a casserole. Add the rest in a second layer on top. Depending on how ripe/sweet the plums are and how sweet you like desserts you can optionally sprinkle the plums with about 1 Tbsp of maple sugar.
  2. In a medium mixing bowl combine tapioca flour, coconut flour, cinnamon, salt and stir well. Add honey and coconut oil and mix until crumbles form. Make sure you mix and squeeze the dough long enough through your hands to achieve the perfect crumble consistency. It should not look like a bunch of flour. If you cannot achieve this texture add a bit more coconut oil.
  3. Finish up by distributing the crumbles evenly on top of the plums.
  4. Bake for about 35 minutes or until the plums are soft and juicy, and the crumbles are golden brown. Serve warm with compliant ice cream, coconut cream, or coconut yogurt. Enjoy!
plum crumble

Tips to For the Best Plum Crumble

How to remove the pit: If you have a stone remover more power to you. No worries if you don’t, simply slice the prune plums lengthwise with a sharp knife. If they are ripe enough it should be fairly easy to remove the stone.

How to get the perfect crumbles: The dough will seem a bit dry at first, but that means you have to keep squeezing it through your hands to make sure it is well combined with the coconut oil and honey. It should have the perfect crumble consistency. Also, make sure that you measured correctly. In case you cannot achieve the perfect crumble texture (it should not look like a bunch of flour) add a little bit more coconut oil and honey in the right ratio.

How to get the perfectly juicy final result: The finished result is supposed to look very juicy on the bottom. For the best prune plum crumble results make sure the plums are ripe. If they are still a bit unripe and the crumble looks a bit dry after the cooking time is up, add 1/4 cup water evenly on top and bake for another 5-10 minutes.

Do you crave sweets a lot? Desserts on occasion are great, but frequent cravings are a sign of blood sugar dysregulation. This can easily be fixed without deprivation and restriction. If you need help with this schedule a free discovery call to work together.

My Favorite Ways to Enjoy this Crumble

  • I recommend eating it while it’s still warm.
  • With whipped cream or coconut whipped cream
  • With vanilla ice cream or coconut ice cream
  • With coconut yogurt or regular yogurt

More Grain-free Fall Desserts

I would love to get your feedback, please leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram

Happy baking

~Annika

Grain-free Plum Crumble

This super delicious grain-free plum crumble is the perfect late summer dessert. It is gluten-free dairy-free, AIP, and Paleo-friendly.
Prep Time 20 mins
Cook Time 35 mins
Total Time 40 mins
Course Dessert
Servings 6 people

Ingredients
  

  • 25 Italian plums (medium), 20 large Italian plums
  • 1.25 cup tapioca flour
  • 1/3 cup coconut flour
  • 3 tsp cinnamon
  • 1 pinch sea salt
  • 1/4 cup honey
  • 1/3 cup coconut oil (melted)
  • 1 Tbsp maple sugar (optional to sprinkle the plums with)

Instructions
 

  • Preheat the oven to 350F degrees. Cut the plums in half and remove the stone. Cut each half into 3 slices and place them in a casserole. Add the rest in a second layer on top. Depending on how ripe/sweet the plums are and how sweet you like desserts you can optinally sprinkle the plums with about 1 Tbsp of maple sugar.
  • In a medium mixing bowl combine tapioca flour, coconut flour, cinnamon, salt and stir well. Add honey and coconut oil and mix until crumbles form. Make sure you mix and squeeze the dough long enough through your hands to achieve the perfect crumble consistency. It should not look like a bunch of flour. If you cannot achieve this texture add a bit more coconut oil.
  • Finish up by distributing the crumbles evenly on top of the plums.
  • Bake for about 35 minutes or until the plums are soft and juicy, and the crumbles are golden brown. Remove and cover with a baking sheet for 5-10 minutes. The steam will make it a lot juicier.
    Serve warm with compliant ice cream, coocnut cream or coconut yogurt. Enjoy!

Notes

If your plums are still a bit unripe and the crumble looks a bit dry after the cooking time is up, add 1/4 cup water evenly on top and bake for another 5-10 minutes.  
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