This Vegan Plum Crisp is so delicious, comforting and easy to make. The perfect fall dessert made with just 8-ingredients that also happens to be gluten free and healthy!
The weather has officially switched over to fall and I am SO ready for all the cozy fall recipes! Before we get into all the good apple and pumpkin stuff, I wanted to share this delicious Vegan Plum Crisp recipe because I think plums are too underrated and need more love. They’re super inexpensive right now and they have a gorgeous colour, especially after they’re cooked. I was juggling between a cake and crisp but went with the crisp because 1. it’s a super easy dessert and 2. I love a nice juicy crisp with ice-cream in the Fall. If you love apple crisp, berry crisps and other fruit crisps you’ll love this Vegan Plum Crisp!
Ingredients to make Vegan Plum Crisp
This Vegan Plum Crisp is super simple and made with ONLY 8 ingredients:
- Plums – any kind of plums will work!
- Arrowroot flour
- Rolled oats
- Almond flour
- Maple syrup
- Almond butter
- Cinnamon & vanilla for flavour
How to Make Perfect Vegan Plum Crisp
Step 1. Slice the plums in half and place it into a 9×5 inch baking dish. If using larger plums, slice them into quarters. Then toss them with arrowroot flour and a bit of maple syrup. If you’re using less-ripe plums, add in more maple syrup for sweetness.
Step 2. Make the crisp by combining the oats, almond flour, maple syrup, almond butter and cinnamon in another bowl. Then add it on top of the plums.
Step 3. Bake in the oven for 40-45 minutes or until the crisp is golden and the plum juices are ooozing.
Step 4. Serve immediately and don’t forget to add some whip cream or ice-cream!
How to Store Plum Crisp
Crisps and crumbles are one of those desserts best eaten fresh because it tends to get soggy if left out for too long due to the moisture and juices from the fruit. However, you can store any left over plum crisp by allowing it to cool to room temperature and covering it with a paper towel and then placing a lid on top. This absorbs any excess condensation that might make the crisp become soggy. Additionally, try not to mix the crisp topping in with the plum juices as this also makes the crisp become quite soggy.
To reheat plum crisp in the oven, bake it at 350 for around 15 minutes. Alternatively, you can try and reheat the plum crisp in the microwave for around 40 seconds per serving at a time.
To make plum crisp ahead of time, the best way it to prep all the ingredients and then bake it before eating. You can also prep the ingredients and place it into the freezer and then bake when ready to eat for best results.
Ingredient Substitutions for Vegan & Guten Free Crisps
Incase you don’t have access to some ingredients, have allergies or don’t some of these any on hand… here are a couple ingredient substitutions that will work!
- Plums – I mean.. it’s a plum crisp but you could totally use another stone fruit, apples or berries
- Arrowroot flour – corn starch or tapioca starch will work
- Rolled oats – gluten free, non-gluten free, quick oats or even nuts/seeds for a grain free option
- Almond flour – any nut/seed flour, regular flour or more oats
- Maple syrup – another liquid sweetener or choice
- Almond butter – any nut butter or seed butter of choice
Please note, making these changes will slightly change the flavour and texture of the crisp! Use your best judgement when altering ingredients 🙂
Tips & Tricks to Perfect Vegan Plum Crisp
- Use RIPE plums: If you can’t wait for your plums to ripen, add more sugar or maple syrup or it may result in a slightly sour crisp.
- Texture: Add in some nuts for more texture, my favourite is walnuts and pecans!
- Runny nut butter: Make sure to use runny nut butter as this is what replaced real butter that is traditionally used. You can also use coconut oil!
I hope you try and enjoy this Vegan Plum Crisp as much as I do, because it’s:
- juicy
- crispy
- crumbly
- perfectly sweetened
- comforting
- perfect for the fall weather
- and a great delicious switch-up to its glamorized sister– good ol’ apple crisp.
More Delicious Fall Desserts to Try!
If you recreate this Vegan Plum Crisp recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Plum Crisp
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Vegan Plum Crisp is so delicious, comforting and easy to make. The perfect fall dessert made with just 8-ingredients that also happens to be gluten free and healthy!
Ingredients
- 1.75 lbs ripe plums, halved (795g)
- 1/2 tbsp arrowroot flour
- 1 tsp vanilla extract
- 1 1/4 cup rolled oats, gluten free as needed (100g)
- 1/3 cup almond flour (38g)
- 1/4 cup + 2 tbsp maple syrup (120g)
- 1/4 cup almond butter (62g)
- 1/2 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat: Preheat oven to 350F.
- Plums: Slice the plums in half (slice into quarters if using larger plums), remove the seeds and add them into a 9×10 inch baking dish. Toss the plums with the arrowroot, 2 tbsp of maple syrup and 1 tsp of vanilla.
- Crisp: In a separate bowl, mix together the oats, almond flour, cinnamon, salt, almond butter and maple syrup. Use your hands to combine the mixture until crumbly.
- Bake: Add the crisp crumble mixture on top of the plums and bake for 40-45 minutes, until the crisp is golden and the plums have released their juices.
- Serve: Plate up the crisp immediately and top with whip cream or ice-cream!
Notes
- Unripe plums: if using plums that are not ripe yet (they should be soft to the touch) add 1-2 more tbsp of maple syrup to the plums.
- Over ripe plums: these are perfect for crisps! I like to add in 1/2 tbsp of lemon juice to bring back some tartness.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 25g
- Sodium: 200mg
- Fat: 10.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 7.7g
- Trans Fat: 0
- Carbohydrates: 44.1g
- Fiber: 3.8g
- Protein: 6.85g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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