Gluten-Free Plum Crumble

This gluten-free plum crumble is an easy summer dessert made with juicy fresh plums and a buttery, crisp topping. Simple ingredients let the sweet-tart fruit shine, creating a deeply satisfying dessert that’s perfect for sharing.

Jump to Recipe

---

Easy gluten-free plum dessert

The best way to use ripe seasonal plums is with this amazing fruit crumble packed with flavor and texture. Plum recipes are very popular on this blog, like this popular plum crisp, made with oats.

The gluten-free plum crumble delivers soft, juicy fruit filling and a buttery crisp topping that bakes until golden and crisp. The fresh plums become soft and jammy while baking and pair really well with the buttery crumble. It’s terrific! A warm baked fruit dessert that pairs perfectly with ice cream or whipped cream.

This plum recipe is super easy to make, uses simple ingredients, and has no complicated steps. A make-ahead dessert that works for gatherings, potlucks, or any occasion you need dessert for a crowd.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe:

• Butter: unsalted butter, cold.
• Plums: fresh plums, pitted and sliced. Ripe but firm plums, not overripe. They must keep their shape while baking.
• Lemon: fresh lemon juice.
• Orange zest: add freshness and a hint of citric flavor.
• Almonds: chopped and toasted almonds (optional). They add crunchiness and flavor.

How to make an easy plum crumble

Preheat oven to 350ºF (180°C).

For the filling:

Place the sliced plums, 2 tablespoons of sugar, lemon juice, and orange zest in a baking dish (9-inch or similar), and toss to combine.

For the crumble topping:

Process the gluten-free all-purpose flour, sugar, salt, and diced cold butter. If you don’t have a food processor, place them in a medium bowl and toss them with your fingertips until crumbs form.

Sprinkle the crumble over the plums and the chopped toasted almonds, optional.

Bake for about 45-50 minutes, until the topping is golden brown and the plums are tender and bubbling. Let the dessert rest for about 10 minutes before serving to allow the filling to set.

Serve warm with a dollop of fresh whipped cream or a scoop of ice cream if desired.

NOTE: Add 2 tablespoons of cornstarch to the filling for a thicker, jammy filling.

Store leftovers covered in the refrigerator. You can freeze the crumble, but it will lose its crunch; best fresh. Reheat in a medium oven until warm.

Good to know: baking tips

• Keep the butter cold: Cold butter makes a crisp topping. If the butter is warm when making the crumble, it will become a paste. Chill the mixture in the refrigerator before adding it to the plum filling.
• Plums: Ripe plums, but firm. Avoid soft or overripe; they release too much liquid during baking and must keep their shape. 
• Sweetness: Adjust the sweetness to taste. You can skip the sugar in the filling.
• Bake until bubbling: The topping must be golden brown and the plum filling bubbling.
• Let rest before serving: Allow the dessert to rest for about 10 minutes after baking. The filling will thicken as it cools.

You might wonder: FAQ

Do I need to peel the plums?
No, you don’t need to peel the plums. The skin softens during baking and adds color and flavor to the dessert.

Can I freeze it?
Yes, but it’s not the same; the crumble will lose crunch. Reheat in a medium oven until warm. It’s best to enjoy it fresh!

What plums are best for the crumble?
A wide variety of plums will work, like black plums and Italian prune plums. Red plums also go well.

Can I make individual desserts?
Yes, use ramekins for individual desserts. Divide the plum filling into the ramekins, top with crumble, and bake until golden and bubbling. Check baking time; it will vary for individual desserts.

For more gluten-free plum recipes

• Plum Crisp
• Plum Tart
• Plum Cobbler
• Rice Pudding with plum compote
• Vanilla pastry cream trifle with plum compote
• White chocolate cheesecake with plums

---