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 usually buy ripe local plums in 2 kg (4.4 lbs) boxes. I like to eat them raw but at some point I just have to use them up before they go bad. My favorite healthy way of doing this is making vegan plum crisp with coconut that I’m sharing with you today. It’s incredibly easy to put together and it makes for a great comforting breakfast or dessert. Perfect for the beginning of fall!
So, what about juicy cinnamon and cloves-spiced roasted plums, topped with crunchy coconut almond oat topping sweetened with maple syrup and served with a scoop of coconut milk. This is a delicious, vegan and gluten-free dessert you will find yourself making over and over again. I made it three times this year and I’m going to do it again because it’s just too good. You can’t go wrong with a crisp, so substitute any nuts for the almonds, fruits for the plums (apples, peaches, even blueberries) and/or whole grain flour for the coconut flour. Baking with coconut flour is a bit tricky, but in this plum crisp we will use it to make the topping hold together and to thicken up the roasted plums, in case yours are too juicy.
How to Make Vegan Plum Crisp with Coconut
First thing to note is the type of plums you will be using. ANY plums are fine but there are some differences. I used European-style Damson plums, which are not very juicy and quite tart when eaten raw. If you are using juicier varieties of plums like Friar or Early Magic or Red Heart, you would need to thicken up the juice by adding more coconut flour to your plums. Another option would be to drain the juice. This way your topping won’t sink down into the crisp and will stay mostly crunchy. In case you aren’t sure whether your plums are juicy or not, here is a list of plum varieties, so you can identify yours.
The first thing to do would be to pit your plums and cut them in halves. Once it’s done, mix them with maple syrup, ground cinnamon and cloves and coconut flour. The juicier the plums, the more coconut flour you should use. Transfer your plums to a baking dish and bake in the preheated oven for 15 minutes or until they release a bit of juice.
In the meantime, prepare the topping. Combine old fashioned oats with coconut flour, chopped almonds (or almond meal), maple syrup, salt, liquid coconut oil and coconut milk. The mixture should be somewhere in between granola and cookies, not too dry, and not too mushy. Top your roasted plums with the oat topping and bake for 20 more minutes or until golden brown. Top with a generous scoop of coconut milk and enjoy!
Check the recipe below for details:
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