Vegan Plum Crisp with Coconut
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Vegan Plum Crumble

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!
Course Dessert, Breakfast
Cuisine American
Keyword plum crisp, plum crumble, vegan crisp
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 328kcal
Author Elena Szeliga

Ingredients

PLUMS

  • 500 grams or 1 lbs plums (see notes above)
  • 2 tablespoons maple syrup
  • 1-3 tablespoons coconut flour
  • 1/2 teaspoons ground cinnamon
  • a pinch of ground cloves

TOPPING

  • 70 grams or 3/4 cup old fashioned oats
  • 30 grams or 1/4 cup coconut flour
  • 30 grams or 1/4 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

  • PLUMS: Preheat the oven to 180 °C or 350 °F. Pit your plums and cut them in halves. 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 medium-sized baking dish (I used 17 x 27 cm or 6.7 x 10.5 inches dish) and bake for 15 minutes or until they release a bit of juice.
  • TOPPING: 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!

Notes

Store in the fridge for up to 4 days.

Nutrition

Calories: 328kcal | Carbohydrates: 47g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Sodium: 30mg | Potassium: 357mg | Fiber: 8g | Sugar: 26g | Vitamin A: 430IU | Vitamin C: 11.9mg | Calcium: 58mg | Iron: 1.4mg