Delicious, vegan and gluten-free plum crisp with coconut makes for a great healthy dessert or breakfast. Easy 45-minute recipe from start to finish!
I often buy ripe local plums in large boxes and while I enjoy them fresh, they can pile up fast. My favorite way to use an abundance of plums is this vegan plum crisp with coconut. It’s simple to make, gluten-free, and perfect as a warm breakfast or a comforting dessert—especially at the start of fall.
Roasted plums spiced with cinnamon and a pinch of cloves are topped with a crunchy oat, almond and coconut topping sweetened with maple syrup. Served with a scoop of coconut milk, this crisp is reliably delicious and keeps well. I’ve made it multiple times this season because it’s consistently satisfying.
You can easily adapt this crisp: swap almonds for other nuts, use different fruit such as apples, peaches or berries, or substitute whole grain flour if you prefer not to use coconut flour. Coconut flour helps thicken very juicy plums and binds the topping in this recipe, but feel free to adjust based on the fruit you have.
How to Make Vegan Plum Crisp with Coconut
Choose the plums carefully: any variety will work, but juiciness varies. Firmer, less juicy European-style plums (like damsons) need little additional thickening, while juicy varieties (such as Friar or Red Heart) benefit from extra coconut flour or draining some juice before baking so the topping remains crisp.
Start by pitting and halving about 500 g (1 lb) of plums. Toss them with 2 tablespoons maple syrup, ½ teaspoon ground cinnamon, a pinch of ground cloves and 1–3 tablespoons coconut flour (use more if the plums are very juicy). Transfer the fruit to a medium baking dish and roast at 180 °C / 350 °F for 15 minutes, until they’ve released some juice.
While the plums roast, make the topping. Combine 70 g (¾ cup) old-fashioned oats with 30 g (¼ cup) coconut flour, 30 g (¼ cup) chopped almonds (or almond meal), 2 tablespoons maple syrup, a pinch of salt, 2 tablespoons liquid coconut oil and 35 ml (3 tablespoons) light coconut milk. The mixture should be between granola and cookie dough—moist but not soggy.
Spread the topping over the roasted plums and return the dish to the oven for about 20 minutes, until the topping is golden and crisp. Serve warm with additional coconut milk or a dollop of your preferred plant-based yogurt.
Below are the detailed recipe ingredients and instructions for easy reference.
Vegan Plum Crumble
Ingredients
PLUMS
- 500 grams or 1 lb plums (see notes above)
- 2 tablespoons maple syrup
- 1–3 tablespoons coconut flour
- ½ teaspoons ground cinnamon
- a pinch of ground cloves
TOPPING
- 70 grams or ¾ cup old fashioned oats
- 30 grams or ¼ cup coconut flour
- 30 grams or ¼ cup chopped almonds
- 2 tablespoons maple syrup
- a pinch of salt
- 2 tablespoons liquid coconut oil
- 35 ml or 3 tablespoons light coconut milk
- more coconut milk to serve
Instructions
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PLUMS: Preheat the oven to 180 °C / 350 °F. Pit and halve the plums. Toss with maple syrup, cinnamon, cloves and coconut flour (use more coconut flour for very juicy plums). Transfer to a medium baking dish (approximately 17 x 27 cm / 6.7 x 10.5 in) and bake for 15 minutes, until the fruit has released some juice.
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TOPPING: Combine oats, coconut flour, chopped almonds, maple syrup, a pinch of salt, liquid coconut oil and light coconut milk. The mixture should be moist but not wet. Spread the topping over the roasted plums and bake for another 20 minutes or until the topping is golden and crisp. Serve warm with extra coconut milk.
Notes
Nutrition
Other Vegan Breakfast Recipes You’ll Love:
- Muesli
- How To Make a Smoothie Bowl
- Delicious Kale Smoothie
- Healthy Pumpkin Bread with Walnuts
