A simple, late summer dessert, this vegan and gluten-free plum crisp only needs a few minutes of prep. It’s total comfort food as the weather starts to cool with the arrival of autumn.
It was a bad year in most of Europe for soft fruits like plums this year – there were hailstorms in Italy and Spain, which damaged many of the crops, and a late frost further north. Usually at this time of year you can gather wild plums (actually Mirabelle plums) in the woods where my omi lives, but the frost ruined the fruit. As a result, stone fruits were rare and expensive this year.
Luckily I got some local Dutch plums to make this plum crisp! They have a fairly short in-season window but prune plums (zwetschen, I don’t know what else to call them in English) are in season into October and can also be used here.
With a simple and flexible gluten free streusel topping (see substitutions for more on that) and a 3-ingredient filling, this dessert is about as easy as it gets. Crisps are the ultimate late-summer / early autumn transition dessert.
Scroll to the bottom of the post or click “skip to recipe” above to see the recipe card with full ingredient measurements and instructions.
- Rolled oats
- Oat flour (see substitutions)
- Coconut sugar
- Sea salt
- Coconut oil
- Non-dairy milk (I use oat milk)
- Maple syrup
- Arrowroot powder
Start by making the streusel topping. Mix the oats, flour, sugar, salt, cinnamon, and nutmeg in a large bowl. Add the coconut oil and milk, and mix again, either using a wooden spoon or your hands, until a crumbly mixture forms.
De-stone and quarter the plums, and place them into your baking dish with the maple syrup and arrowroot powder. Mix until the fruit is well coated. If your dish is a bit small to mix comfortably, you can also do this in a bowl (just trying to avoid extra dishes here).
Add the oatmeal streusel in as even a layer as possible over the fruit. Bake the crisp for about 45 minutes in a preheated oven, and cool for another 30 or so before serving with ice cream or coconut whipped cream.
Tips and Notes
You might need to shave a few minutes off of the baking time here, or add some, depending on whether your oven is running at the correct temperature or not. Look for the fruit bubbling around the edges – that’s a good sign any crisp is fully baked.
Adding a splash of milk to the streusel along with the oil helps to mimic the make-up of butter, which includes water. Pure oil tends to cause the streusel to melt too quickly, but including milk makes for a much better texture overall.
The ice cream pictured is a spin on this toasted coconut ice cream, but with cinnamon added instead of the coconut mix.
This recipe is adapted from my strawberry rhubarb crisp, which is made with chickpea flour. You can easily substitute the oat flour in this recipe for another GF flour (chickpea, buckwheat) or use spelt or all-purpose instead.
I haven’t tried making a grain-free version (if there’s interest in a grain free crisp, I’ll work on it!) and I’m not sure how other flakes, like quinoa flakes, would do here.
As usual, honey and maple syrup can be used interchangeably if the crisp doesn’t need to be fully vegan. You can also use coconut sugar in the filling instead, though I do find that this adds a slightly overwhelming caramel flavour to the dessert as a whole.
If you want to use cornstarch instead of arrowroot, use one tablespoon instead of two.
The spices can be changed based on your preference. At this time of year I’m all about cinnamon and nutmeg together, but cardamom, cloves, and spice mixes are all great.
More Crisps, Crumbles, and Cobblers
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Oat Streusel Topping
- 100 grams (1 cup) rolled oats
- 30 grams (1/4 cup) oat flour
- 40 grams (1/4 cup) coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 3 tablespoons coconut oil (solid)
- 1 tablespoon non-dairy milk
- 800 grams (1-3/4 lbs.) plums
- 3 tablespoons maple syrup
- 2 tablespoons arrowroot flour
- Preheat the oven to 180C (350F).
- To make the streusel topping, add the oats, oat flour, coconut sugar, cinnamon, nutmeg, and salt to a large bowl and mix until combined.
- Add the coconut oil and milk to the bowl and use a wooden spoon or your hands to mix until a crumbly mixture forms. Set the streusel aside.
- De-stone and quarter the plums, then place them into the dish you want to bake the crisp in. Add the maple syrup and arrowroot flour, then mix to coat the fruit.
- Sprinkle the streusel over the fruit mixture in as even a layer as possible.
- Bake the crisp for 40-45 minutes, or until the topping is golden and the fruit filling is starting to bubble up around the edges.
- Cool the crisp for 20-30 minutes before serving. Leftovers keep for a couple of days at room temperature and can be reheated in the oven before serving.
* Mine is about 20cm (8 in.) in diameter, but a little larger or smaller will work. Just keep an eye on it close to the end of the baking time.
Amount Per Serving: Calories: 269Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 93mgCarbohydrates: 46gFiber: 4gSugar: 26gProtein: 4g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.