plum dessert

This easy Plum Crisp recipe is the perfect way to enjoy a bounty of fresh fruit!

Plum Crisp

oats

all-purpose flour

½ cup packed light brown sugar

pecans

cinnamon

nutmeg

salt

(1 stick) salted butter, melted

plums,

brown sugar

lemon juice

cornstarch

Optional, vanilla ice cream or whipped cream

Preheat oven to 350° F. Grease a 9-inch square baking dish, a deep 9-inch round dish, an 11 x 7-inch dish, or a 10-inch cast iron skillet. Set aside.

In a medium bowl, stir together the oats, flour, brown sugar, pecans, cinnamon, nutmeg and salt. Add the melted butter and stir to completely combine, making sure that there are no dry bits of flour. Set aside or chill in the refrigerator for a few minutes while you make the filling.

PREPARE THE TOPPING:

In a large bowl, stir together plums, brown sugar, lemon juice, cornstarch and salt. Let sit for 5-10 minutes.

PREPARE THE FILLING:

Transfer the plums and their juices to the prepared baking dish. Distribute topping evenly over the fruit.

ASSEMBLE:

Bake, uncovered, until the juices are bubbling and thickened and the top is golden brown, about 40-45 minutes. Let rest for 5-10 minutes before serving. Top with ice cream or whipped cream, if desired.

BAKE:

Fresh plums, pillowy meringue, and a crisp crust and crumble make this plum tart--a variation on Polish plum cake-- a stand out dessert for any time of year! 

Plum Tart with Meringue

11 tbsp butter, cold (150 g)

sugar (75 g)

½ cup ground toasted walnuts

tsp vanilla extract

eggs, divided

all-purpose flour (250 grams)

heavy cream

6-7 plums small to medium sized (560 g)

granulated sugar, 120 g

powdered sugar, 120 g

sweet cream pastry dough (see recipe notes)

bread crumbs

In a stand mixer fitted with a paddle attachment, mix the butter on medium/medium-high until broken down and smooth. Next, add the powdered sugar, nut flour, salt, and vanilla and mix until just combined. Add in the egg and mix.

Working in two batches, add the flour. Mix until a dough just begins to form (careful not to overmix).

Transfer dough  to a sheet of plastic wrap and form into a flat disc. Wrap in plastic and store in the fridge for at least one hour (or up to overnight).

Preheat oven to 320℉.

Unwrap the refrigerated dough. Dust a pastry board or marble slab with flour (reserving a few tbsp extra of flour in case dough sticks too much) and place dough on top. Lightly sprinkle the top of the dough disc with flour and using a rolling pin, roll out the dough until it&#39;s about 1/4 inch thick. Gently pick the dough up and place in tart pan. Work gently to press the sides of the dough against the tart pan.

Place a piece of parchment paper on top of the tart pan and fill it with dry beans or lentils or with baking weights if you have them. Next, place in oven for 25 minutes.

After 25 minutes, remove the tart pan and remove the parchment paper with weights. Mix the remaining egg with  heavy cream and using a pastry brush, paint a thin layer of the egg cream mixture over the entire tart, including the tops of the sides. This will help prevent the tart from turning too brown during the next bakes.

Place in oven for 10 minutes.

Sweet Cream Pastry Tart Dough

Lower oven temperature to 300℉.

Plums: Wash and cut the plums in half. Working around the pit, slice around 8 slices per plum.

In a stand mixer fitted with a whisk or in a large bowl with a handheld mixer, whip the egg whites until foamy and white (Note: it&#39;s imperative that the egg whites contain no yolk specks. If they do, this will affect the quality of the meringue). Gradually add in the granulated sugar and whip together until soft peaks form (2-3 minutes). Remove whisk and using a spatula, fold in the powdered sugar and mix gently until just combined.

Plum and Meringue Filling

Sprinkle some bread crumbs or cornmeal onto the bottom of the baked tart crust to ensure the bottom is crisp after the plums are baked in it. Next, in a circular pattern arrange the plum slices. Spread the meringue mixture on top and make sure there are no &#39;holes&#39; in between the plums. Using a box grater or your hand, break up the remaining uncooked tart dough and sprinkle on top.

Bake in oven for 60-65 minutes. After 65 minutes, turn off oven and let it sit in the oven for an additional 10-15 minutes. Remove and let cool.

Assembly

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) &amp; optionally sugar-free and oil-free!

Plum And Apple Crumble (Crisp)

apples

plums (pitted and sliced)

Tbsp coconut sugar (or brown sugar)

cornstarch (or arrowroot flour)

oat flour ((gluten-free if needed / see notes))

almond flour ((see notes))

Tbsp tapioca flour (or arrowroot flour)

coconut oil ((see notes))

I recommend using a kitchen scale for this recipe. You can watch the video in the post for visual instructions.

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.

Add the granulated sweetener, cornstarch, vanilla, and cinnamon. Stir to combine.

Then, pour the apple plum mixture into a baking dish (a 9x13 or 8x8-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 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!

This is SO good! An easy and versatile recipe. I used apple, prune and fresh ginger. I didn’t have quite enough fruit but it was fine. I also didn’t have enough cornstarch for the crumble, and no vanilla at all. Again—fine!! I topped it with vegan vanilla ice cream when it was warm from the oven and it was just amazing! Love it!

did this crumble today.very yummy. i used apples and frozen blueberries and reduced the amount of sugar by almost half..my family demanded seconds:).will definitely do again

I brought this to a small group meeting and also shared it with a young couple. I only used apples. The reviews were rave!

I plan to make this for Thanksgiving with apple slices and raspberries. I make a yogurt whipping cream with a little bit of whipping cream and as much yogurt as I can incorporate and still keep it fluffy—with monk fruit sweetener,. 

Thank you for a delicious ? dessert!

https://content.jwplatform.com/videos/OZc2nzeO.mp4

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!

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Plum Crisp

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Top 3 plum dessert recipes from across the web

The most viewed plum dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Plum Crisp

Plum Tart with Meringue

Plum And Apple Crumble (Crisp)

The most viewed plum dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine