Hands down this is the best plum crumble ever. It’s deliciously comforting, inspires a cozy vibe, refined sugar and grain free, but most importantly it’s beyond delectable.
Get ready for your house to smell scrumptious. Gather your family and friends around for a fall dinner and serve this bubbling goodness for dessert. Expect it to deliver up all the cozy fall feels. Made without conventional flours and white sugar, you don’t miss a thing in this seasonal treat. No deprivation here people. It’s so good you don’t even need whipped cream or ice cream to top it off.
The Italian plum is a sweet dark purple stone fruit that has a firm amber sweet flesh. It is commonly planted in the Pacific Northwest and is so productive that their fruit is generously shared by its growers.
We were recipients of a 20 pound box of these gems. It was perfect timing because a plum crisp recipe had just caught my eye and my creative juices started to flow. And voila! The results were amazing so you should definitely make this!
It’s a good thing I have lots of frozen plums now because this will be my go-to for a quick dessert. It’s so easy to throw together and seriously makes your house smell divine. A word of caution…you’ll want to devour the whole thing by yourself 🙂
That’s all for now!
P.S. In fall cooking class news – there are only 3 spots left! Click here for more info.
The Best Plum Crumble Ever (serves 6)
12 Italian plums, halved and pitted
2 tablespoons maple syrup
1 1/2 tablespoons arrowroot powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
pinch of sea salt
1/2 teaspoon vanilla
1 cup fine almond flour (not almond meal)
1/2 cup coconut sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
1 egg beaten
1/2 cup unsalted grass-fed butter
Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan. Place plums cut side up in prepared pie plate.
In a small bowl stir together arrowroot, cinnamon, ginger and pinch of salt. Add the maple syrup and vanilla and stir mixture together until smooth slurry is formed. Pour over cut side of plums and massage on fruit until plums are completely coated.
Combine almond flour, coconut sugar, baking powder and sea salt in a medium sized mixing bowl. Mix well. Add the beaten egg, stirring with a fork until mixture is completely combined.
Using a teaspoon, drop small spoonfuls over filling, distributing the topping evenly. Once topping is on, dip spoon in melted butter once to grease it and spread topping with the back of the greased spoon, filling in the gaps. By greasing the spoon, it keeps the topping from sticking to the spoon, making spreading easier.
Pour melted butter over entire crumble. Set on a baking sheet to catch any drippings and bake for 20-25 minutes, or when top is golden and filling is bubbling.