Vegan Coconut Plum Crisp with Oat Topping

Delicious, vegan and gluten-free plum crisp with coconut — a healthy dessert or cozy breakfast. Ready in about 45 minutes from start to finish.

I often buy ripe local plums by the box and enjoy them fresh, but when they start to pile up I love turning them into a warm, comforting plum crisp. This vegan, gluten-free recipe uses coconut flour and shredded coconut flavors along with oats and almonds for a crunchy topping, and maple syrup for gentle sweetness. It makes a perfect seasonal breakfast or dessert — especially at the start of fall.

The filling features roasted plums spiced with cinnamon and a hint of cloves. The topping is a crisp, crunchy mix of oats, coconut flour and chopped almonds, bound with coconut oil, coconut milk and maple syrup. Serve each portion with an extra scoop of coconut milk or a dollop of your favorite vegan yogurt for a creamy finish.

This crisp is flexible: swap almonds for other nuts, use different fruit (apples, peaches or blueberries work well), or replace coconut flour with another whole-grain flour if preferred. Coconut flour helps thicken juicy fruit juices and makes the topping hold together, but adjust the amount depending on plum juiciness.

How to Make Vegan Plum Crisp with Coconut

Choose your plums and assess their juiciness. Firmer, less juicy varieties will need less thickener, while very juicy plums may require more coconut flour or draining excess juice so the topping stays crisp. If unsure, add coconut flour gradually until the fruit mixture is slightly thickened.

Start by pitting and halving the plums. Toss them with maple syrup, ground cinnamon, a pinch of ground cloves and 1–3 tablespoons of coconut flour (use more for juicier fruit). Transfer the mixture to a medium baking dish (approximately 17 x 27 cm / 6.7 x 10.5 in) and bake at 180°C (350°F) for about 15 minutes, until the plums begin to release some juice.

While the plums roast, prepare the topping: combine old-fashioned oats with coconut flour, chopped almonds (or almond meal), a pinch of salt, maple syrup, liquid coconut oil and a little light coconut milk. Aim for a texture between granola and cookie crumb — moist enough to hold together but not soggy. Sprinkle the topping evenly over the roasted plums and return the dish to the oven for another 20 minutes, or until the topping is golden and crisp.

Remove from the oven and serve warm with an extra scoop of coconut milk or a vegan cream of your choice. Store leftovers in the refrigerator for up to four days; reheat gently before serving.

Recipe (serves 4)

Instructions

1. Preheat oven to 180°C (350°F). In a bowl, toss halved plums with maple syrup, cinnamon, cloves and 1–3 tablespoons coconut flour depending on how juicy the plums are.
2. Transfer plums to a medium baking dish and bake for 15 minutes, until they begin to release juice.
3. While plums roast, mix oats, coconut flour, chopped almonds, maple syrup, salt, liquid coconut oil and 35 ml coconut milk. The topping should be slightly moist but not soggy.
4. Spread the topping over the roasted plums and bake for another 20 minutes, until the topping turns golden brown and crisp.
5. Remove from oven, let cool slightly, then serve warm with extra coconut milk or your favorite vegan cream.

Notes

• If plums are very juicy, add more coconut flour or drain some juice before adding the topping so it stays crunchy.
• Leftovers keep in the refrigerator up to 4 days. Reheat gently in the oven or microwave before serving.

Nutrition (approx. per serving)

Calories: 328 kcal | Carbohydrates: 47 g | Protein: 6 g | Fat: 14 g | Fiber: 8 g

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