Plum And Apple Crumble (Crisp) - Elavegan (2024)

This apple and plum crumble is warm, cozy, comforting, super simple, and made with a naturally gluten-free, almond-based streusel topping for a diet-friendly, healthy plum crisp perfect for mid-week meals and special occasions! The crumble recipe is vegan (egg-free, dairy-free) & optionally sugar-free and oil-free!

Warm and Cozy Apple and Plum Crumble

If you’re looking for a cozy dish that perfectly marries the end of summer and the beginning of fall, this apple and plum crumble recipe is for you! Using the last of the season’s ripe plums (though canned and frozen will work, too!) and fresh apples, this plum dessert has a comforting sweet-tart, cinnamon-spiced filling with a moreish homemade almond streusel topping. It’s perfect for a last-minute dessert or to impress friends and family, and requires less effort than an upside-down plum cake!

Like most humble crumble recipes, this vegan apple crumble with plums is wonderfully quick and easy to assemble with practically zero effort. However, I’ve also made this recipe healthier than most. How? In place of regular white flour, I’ve used nutrient-dense almond flour and oat flour and reduced the sugar content while including options for a sugar-free version.

The result is a plum crisp recipe nutritious enough even to enjoy at breakfast time, but also great for potlucks and dinner parties. Best of all, it’s also fairly adaptable. That includes several optional add-ins and ingredient substitutes to tweak this recipe to your perfect treat!

Can’t get enough of a good streusel topping? You might also enjoy my recipes for blueberry apple crumble, strawberry oatmeal crumb bars, and a fantastic fall apple crisp(without oats).

The Ingredients

The Plum Apple Crisp Filling:

• Apples: Use a sweet or tart variety of crisp baking apples. Gala, Honey crisp, and Golden Delicious apples work well for sweeter options. For more tart options, use Braeburn or Granny smith. A combination of both is also great.
• Plums: Fresh plums are best when available (you can use yellow or red-fleshed plums). However, you could also use tinned or frozen plums (defrosted first) if you don’t mind a softer/ mushier apple plum crisp filling.
• Sugar: I recommend using coconut sugar or brown sugar for a caramel flavor. However, sugar alternatives like Erythritol should also work well.
• Cornstarch: (or arrowroot flour) will work to thicken the sauce made from the fruit juices.
• Vanilla extract: Use natural vanilla for the best flavor.
• Cinnamon: The perfect spice for any fall treat.

The Crumble Topping:

Along with more sugar, starch (I use arrowroot or tapioca starch), and vanilla extract, this topping requires just 3 wholesome ingredients.

• Oat flour: Use gluten-free certified oats if necessary. To make your own oat flour, process them in a blender or coffee/spice grinder into a fine powder.
• Almond flour: I use blanched almond flour or almond meal. However, any finely ground nuts or seeds (like sunflower seeds) will work. e.g, hazelnuts, cashews, pistachios, etc. (just note the flavor will vary).
• Coconut oil: You can use either coconut oil, vegan melted butter, or (heated) runny nut butter of your choice, like almond butter, cashew butter, or coconut butter.

Optional Add-ins and Recipe Variations

• Salt: Just a tiny bit in the streusel for depth and flavor enhancement.
• Dried fruit: Raisins, sultanas, or blueberries (a generous handful) work in this plum crisp for little bites of chewy sweetness.
• Nuts: While the crumble is already nut-based, add more texture with crushed nuts in the filling or streusel topping. I.e., pecans, walnuts, almonds, etc.
• Orange zest: Add the zest of one orange (or lemon zest) for a citrusy depth to the filling.
• Nutmeg and/or cardamom: Just a tiny pinch to use with the cinnamon.
• Ginger: About 1/4 tsp pairs wonderfully with the cinnamon, apple, and plums.
• Other fruit: The fruit used in crumbles and crisps is endlessly versatile. For this plum apple crisp, you could use pluots or other stone fruits like apricots, peaches, or nectarines in place of the plums. Pears would work in place of the apples, too. You could also add berries.
• Lemon juice: A touch of bright acidic flavor balances and enhances the plum crisp filling.
• Amaretto: Add a splash or two of amaretto to the filling for almondy depth.

Please read the recipe card below for thefull ingredients list,measurements, complete recipe method, and nutritional information.

How to Make Apple and Plum Crumble?

Preparing this apple plumb crisp recipe requires three simple steps: prepare the filling, then the crumble topping, and finally, assemble and bake.

• First, preheat the oven to 360 °F/180 °C, and rinse and chop the apples and plums into slices about 1/3 to 1/2-inch thick (I slice the apple slices in half too). Then, transfer them to a large bowl.

Save the plum stones to make syrup, vinegar, or compost for gardening.

• Add the granulated sweetener, cornstarch, vanilla, and cinnamon. Stir to combine.
• Then, pour the apple plum mixture into a baking dish (a 9×13 or 8×8-inch dish works well).
• Next, prepare the crumble topping by combining all the dry ingredients in a medium bowl and stirring to combine. Then add the oil (or nut butter) and vanilla and mix with your hands to create a crumb/ clumps consistency.

If the streusel is a little dry, you may need a little more oil (just a teaspoon at a time).

• Finally, sprinkle the almond crumble over the fruit and bake it for about 35 minutes, or until the filling is bubbling, and the top is a golden brown color. Allow it to cool for at least 5 minutes before serving, then enjoy!

How to Serve?

My favorite way of enjoying a portion of this apple plum crumble is warm with a scoop of vanilla ice cream (vegan, of course). However, you could also enjoy it at room temperature or chilled alone or with:

• Vanilla pudding (custard)
• A dollop of yogurt
• Whipped coconut cream
• Vegan caramel sauce

How to Store?

Make ahead: Prepare the filling and topping separately to store in the fridge up to a day in advance. Then assemble and bake it when ready. Alternatively, you can prepare and bake the entire dish (or freeze it pre-baked), then reheat/bake it as needed.

Store:Allow to cool and then store the leftover plum crumble, covered/ in an airtight container, in the refrigerator for 4-5 days.

Freeze: You can freeze the apple plum crisp whole or in individual portions in airtight containers for up to 3 months. Allow it to thaw at room temperature before reheating it.

Reheat: You can reheat the entire crumble in the oven for 15-20 minutes, or until warm. Smaller portions will heat okay in a microwave.

FAQs

Do I need to peel the apples?

There’s no need to peel apples for a crumble/crisp, as the peels will soften as they bake (and provide extra fiber and nutrients). However, peel them if preferred.

Should I peel plums for plum crumble?

Plums have a sweet-tart flavor, with the flesh on the sweeter side and the peel containing the tartness. For that reason, while there’s no need to peel the plums, you can if you’d prefer a sweeter filling. The best way to do this is to blanch the plums and then peel them while warm.

Can I use frozen or canned plums?

Yes, but note that the filling will be softer/mushier than when using fresh plums. You may also need additional starch in the filling.

Recipe Notes and Top Tips

• Choose the right apples: Crisp, firm apples should hold their shape well within the crisp. Meanwhile, softer apples will break down more when baked and can make for a mushier ‘fluff’ of a filling. I prefer the former.
• Adjust the sugar content: I usually tweak mine based on how tart the fruit is (and how tart I prefer the dish to be).
• Using a sugar alternative: If you omit sugar from the filling, you may need more starch to help thicken the sauce into a syrupy consistency.
• If using frozen/canned fruit: You may need to increase the amount of starch used for the filling, so it doesn’t end up too watery.
• For single-serve portions: Divide the mixture and almond streusel between greased ramekins and reduce the baking time.
• Cool the crisp for at least 5–10 minutes: This gives the apple plum crisp filling a chance to thicken slightly as it cools, making it easier to serve.

More Fruity Vegan Dessert Recipes

• Raspberry oatmeal crumble bars
• Vegan blueberry muffins
• Raspberry thumbprint cookies
• Vegan apple pie
• Strawberry mousse
• No-bake raspberry cheesecake
• Caramel apple cheesecake

If you try this easy vegan apple and plum crumble recipe, I’d love acomment and★★★★★recipe ratingbelow. Also, please don’t forget totag me in re-creations on Instagram or Facebookwith@elavegan and #elavegan—I love seeing them.

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