This gluten-free plum crumble delivers warm, spiced fruit under a buttery almond topping that’s crisp yet tender. It’s the perfect balance of sweet-tart plums and rich, nutty crunch.
The filling comes together with fresh plums, a touch of cinnamon, and just enough sugar to enhance their natural flavor. No gluten doesn’t mean no texture—the almond flour base creates a golden, crumbly finish.
What makes this dish special is how the topping browns beautifully while the fruit bubbles beneath. It’s comfort food that feels indulgent but stays light and naturally sweet.
Serve it warm with vanilla ice cream or whipped cream for a dessert that impresses without the fuss. Here’s how to make it.
Ingredients for Plum Crumble Recipe Gluten Free
Fresh plums, warm spices, and a buttery almond topping make this dessert unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Plums 🍑 | 2 lb | Pitted and sliced |
| Granulated Sugar 🍚 | ½ cup | Divided for filling and topping |
| Ground Cinnamon 🌿 | 1 tsp | For spiced filling |
| Cornstarch 🌾 | 1 tbsp | To thicken filling |
| Almond Flour 🥜 | 1 ½ cups | For gluten-free topping |
| Old-Fashioned Oats 🌾 | 1 cup | Certified gluten-free |
| Cold Unsalted Butter 🧈 | ½ cup | Cubed for topping |
| Brown Sugar 🍚 | ¼ cup | Packed, for topping |
| Vanilla Extract 🌿 | 1 tsp | Pure for best flavor |
| Sea Salt 🧂 | ¼ tsp | Fine grain preferred |
| Sliced Almonds 🥜 | ½ cup | For extra crunch |
The almond flour is non-negotiable here. Bob’s Red Mill is widely available and consistently good. For oats, make sure they’re certified gluten-free—Quaker Oats and King Arthur both offer reliable options. The plums should be ripe but firm; underripe ones will be too tart, but overripe will turn mushy. I always grab a few extra in case some need trimming.
No almond flour? Sunflower seed flour works as a nut-free swap (grind your own seeds). Out of oats? Use gluten-free panko for crunch, but reduce butter slightly. For the plums, peaches or nectarines at equal weight keep the texture similar. Brown sugar can be swapped for coconut sugar at a 1:1 ratio, though the flavor will be slightly different.
The crumble topping freezes beautifully raw—just press into a log, slice, and bake from frozen (add 5-10 minutes). Baked crumble keeps 3-4 days at room temperature, though the topping softens over time. Re-crisp in a warm oven before serving if needed.
Why You’ll Love This Recipe
- One Bowl Wonder: No mixing bowls to wash—just toss the plums with sugar, cinnamon, and cornstarch right in the baking dish.
- Warm Spiced Bliss: The cinnamon and juicy plums create this cozy, caramelized flavor that’s even better with vanilla ice cream.
- Gluten Free Crowd Pleaser: Almond flour makes the crumble topping naturally gluten free, so everyone can dig in without worry.
- Leftovers for Days: Honestly, it tastes even better the next morning with my coffee—if it lasts that long.
Step-by-Step Instructions for Plum Crumble
Here’s the method. Straightforward, tested, works every time.
Step 1: Prepare the Plum Filling
Pit and slice the 2 lb Fresh Plums into even wedges, about ½-inch thick. In a large bowl, gently toss the plums with ¼ cup Granulated Sugar, the 1 tsp Ground Cinnamon, and the 1 tbsp Cornstarch until evenly coated.
I use my hands for this step to ensure every slice gets a light dusting of the sugar mixture. The cornstarch will thicken the natural juices as the plums bake, creating a luscious filling rather than a soupy one.
Transfer the plum mixture to an 8×8-inch baking dish and spread it out in an even layer. You should have enough to fill the dish about ¾ full.
Step 2: Make the Almond Crumble Topping
In a separate bowl, combine the 1.5 cups Almond Flour, 1 cup Old-Fashioned Oats, 0.25 cup Brown Sugar, and 0.25 tsp Sea Salt. Stir until thoroughly mixed—there should be no visible streaks of brown sugar.
Add the 0.5 cup Cold Unsalted Butter (cubed) and the 1 tsp Vanilla Extract to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs with some pea-sized clumps.
The butter should be cold to create that perfect crumbly texture. If it starts to melt, pop the bowl in the freezer for 5 minutes to firm it up again.
Step 3: Add the Topping and Sliced Almonds
Sprinkle the crumble topping evenly over the plums, pressing down lightly to create an even layer. Then scatter the 0.5 cup Sliced Almonds over the top for added crunch and visual appeal.
I like to leave some larger clumps of topping for texture variation—these will become buttery, crispy pockets that contrast beautifully with the soft fruit underneath.
Sprinkle the remaining ¼ cup Granulated Sugar over the entire surface. This final touch ensures a caramelized, golden-brown finish.
Step 4: Bake to Perfection
Preheat your oven to 375°F. Place the baking dish on a rimmed baking sheet to catch any potential spills. Bake for 35-40 minutes until the topping is golden brown and the plum juices are bubbling at the edges.
The filling should be thick and syrupy, not watery. If the topping browns too quickly, tent the dish with foil for the remaining baking time.
Remove from the oven and let cool for 15 minutes before serving. This resting period allows the filling to set slightly, making it easier to serve neat portions.
Pro Tips For Making Plum Crumble Recipe Gluten Free
- Pre-cook the Plums: Toss the sliced plums with cornstarch and a pinch of sugar, then let them sit for 10 minutes—this draws out excess juice so your crumble doesn’t turn soggy. I learned this the hard way after my first three attempts were basically plum soup.
- Chill the Almond Flour: Pop your almond flour in the fridge for 15 minutes before mixing the crumble topping. It keeps the butter from melting too fast, giving you that perfect crumbly texture instead of a greasy blob.
- Skip Overmixing the Topping: Mix the almond flour and butter just until it looks like wet sand—any longer and you’ll end up with a dense, pasty layer instead of a light, crisp crumble.
- Use Ripe but Firm Plums: Pick plums that yield slightly to pressure but aren’t mushy, or they’ll turn to mush under the topping. After burning a batch with overripe fruit, I now double-check each one before slicing.
Perfect Pairings for plum crumble recipe gluten free
Dessert Pairings
This crumble shines with vanilla bean ice cream—I love Ben & Jerry’s for its rich texture. The cold cream contrasts beautifully with the warm, spiced plums. A scoop melts slightly into the filling, creating a decadent sauce. 🍦
Beverage Matches
A cup of Earl Grey tea with its bergamot notes complements the fruit’s tartness. For coffee lovers, a light roast with citrus undertones works perfectly. I brew mine at 195°F for optimal flavor extraction.
Breakfast Twist
Serve leftovers with Greek yogurt for breakfast—the tang balances the sweetness. I use Fage 2% and add a drizzle of honey. The crumble topping stays crisp if stored separately overnight.
Wine Options
A glass of Moscato d’Asti offers a lightly sparkling, sweet pairing that won’t overwhelm the dessert. Its peach and apricot notes mirror the plum flavors. Serve chilled at 45-50°F for best results.
Extra Toppings
Add fresh whipped cream with a touch of orange zest for brightness. I whip mine with 1 tsp powdered sugar per cup. The citrus lifts the richness of the almond topping. ✨
Nutrition Facts
Frequently Asked Questions
Can I use frozen plums instead of fresh?
Yes, but thaw and drain them first to avoid excess liquid. Frozen plums may release more juice, so reduce the sugar by 1 tablespoon and add 1 extra teaspoon of cornstarch to compensate.
Why did my topping turn out soggy?
This usually happens if the butter was too warm or the crumble wasn’t baked long enough. For crisp results, ensure butter stays cold and bake until deep golden brown for 35-40 minutes.
Can I make this nut-free?
Swap almond flour for sunflower seed flour or gluten-free oat flour. Use certified gluten-free oats and omit sliced almonds. The texture will be slightly different but still delicious.
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