This apple and plum crumble is warm, cozy, comforting, super simple, and made with a naturally gluten-free, almond-based streusel topping for a diet-friendly, healthy plum crisp perfect for mid-week meals and special occasions! The crumble recipe is vegan (egg-free, dairy-free) & optionally sugar-free and oil-free!
Warm and Cozy Apple and Plum Crumble
If you’re looking for a cozy dish that perfectly marries the end of summer and the beginning of fall, this apple and plum crumble recipe is for you! Using the last of the season’s ripe plums (though canned and frozen will work, too!) and fresh apples, this plum dessert has a comforting sweet-tart, cinnamon-spiced filling with a moreish homemade almond streusel topping. It’s perfect for a last-minute dessert or to impress friends and family, and requires less effort than an upside-down plum cake!
Like most humble crumble recipes, this vegan apple crumble with plums is wonderfully quick and easy to assemble with practically zero effort. However, I’ve also made this recipe healthier than most. How? In place of regular white flour, I’ve used nutrient-dense almond flour and oat flour and reduced the sugar content while including options for a sugar-free version.
The result is a plum crisp recipe nutritious enough even to enjoy at breakfast time, but also great for potlucks and dinner parties. Best of all, it’s also fairly adaptable. That includes several optional add-ins and ingredient substitutes to tweak this recipe to your perfect treat!
Can’t get enough of a good streusel topping? You might also enjoy my recipes for blueberry apple crumble, strawberry oatmeal crumb bars, and a fantastic fall apple crisp (without oats).
The Ingredients
The Plum Apple Crisp Filling:
- Apples: Use a sweet or tart variety of crisp baking apples. Gala, Honey crisp, and Golden Delicious apples work well for sweeter options. For more tart options, use Braeburn or Granny smith. A combination of both is also great.
- Plums: Fresh plums are best when available (you can use yellow or red-fleshed plums). However, you could also use tinned or frozen plums (defrosted first) if you don’t mind a softer/ mushier apple plum crisp filling.
- Sugar: I recommend using coconut sugar or brown sugar for a caramel flavor. However, sugar alternatives like Erythritol should also work well.
- Cornstarch: (or arrowroot flour) will work to thicken the sauce made from the fruit juices.
- Vanilla extract: Use natural vanilla for the best flavor.
- Cinnamon: The perfect spice for any fall treat.
The Crumble Topping:
Along with more sugar, starch (I use arrowroot or tapioca starch), and vanilla extract, this topping requires just 3 wholesome ingredients.
- Oat flour: Use gluten-free certified oats if necessary. To make your own oat flour, process them in a blender or coffee/spice grinder into a fine powder.
- Almond flour: I use blanched almond flour or almond meal. However, any finely ground nuts or seeds (like sunflower seeds) will work. e.g, hazelnuts, cashews, pistachios, etc. (just note the flavor will vary).
- Coconut oil: You can use either coconut oil, vegan melted butter, or (heated) runny nut butter of your choice, like almond butter, cashew butter, or coconut butter.
Optional Add-ins and Recipe Variations
- Salt: Just a tiny bit in the streusel for depth and flavor enhancement.
- Dried fruit: Raisins, sultanas, or blueberries (a generous handful) work in this plum crisp for little bites of chewy sweetness.
- Nuts: While the crumble is already nut-based, add more texture with crushed nuts in the filling or streusel topping. I.e., pecans, walnuts, almonds, etc.
- Orange zest: Add the zest of one orange (or lemon zest) for a citrusy depth to the filling.
- Nutmeg and/or cardamom: Just a tiny pinch to use with the cinnamon.
- Ginger: About 1/4 tsp pairs wonderfully with the cinnamon, apple, and plums.
- Other fruit: The fruit used in crumbles and crisps is endlessly versatile. For this plum apple crisp, you could use pluots or other stone fruits like apricots, peaches, or nectarines in place of the plums. Pears would work in place of the apples, too. You could also add berries.
- Lemon juice: A touch of bright acidic flavor balances and enhances the plum crisp filling.
- Amaretto: Add a splash or two of amaretto to the filling for almondy depth.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Apple and Plum Crumble?
Preparing this apple plumb crisp recipe requires three simple steps: prepare the filling, then the crumble topping, and finally, assemble and bake.
- First, preheat the oven to 360 °F/180 °C, and rinse and chop the apples and plums into slices about 1/3 to 1/2-inch thick (I slice the apple slices in half too). Then, transfer them to a large bowl.
Save the plum stones to make syrup, vinegar, or compost for gardening.
- Add the granulated sweetener, cornstarch, vanilla, and cinnamon. Stir to combine.
- Then, pour the apple plum mixture into a baking dish (a 9×13 or 8×8-inch dish works well).
- Next, prepare the crumble topping by combining all the dry ingredients in a medium bowl and stirring to combine. Then add the oil (or nut butter) and vanilla and mix with your hands to create a crumb/ clumps consistency.
If the streusel is a little dry, you may need a little more oil (just a teaspoon at a time).
- Finally, sprinkle the almond crumble over the fruit and bake it for about 35 minutes, or until the filling is bubbling, and the top is a golden brown color. Allow it to cool for at least 5 minutes before serving, then enjoy!
How to Serve?
My favorite way of enjoying a portion of this apple plum crumble is warm with a scoop of vanilla ice cream (vegan, of course). However, you could also enjoy it at room temperature or chilled alone or with:
- Vanilla pudding (custard)
- A dollop of yogurt
- Whipped coconut cream
- Vegan caramel sauce
How to Store?
Make ahead: Prepare the filling and topping separately to store in the fridge up to a day in advance. Then assemble and bake it when ready. Alternatively, you can prepare and bake the entire dish (or freeze it pre-baked), then reheat/bake it as needed.
Store: Allow to cool and then store the leftover plum crumble, covered/ in an airtight container, in the refrigerator for 4-5 days.
Freeze: You can freeze the apple plum crisp whole or in individual portions in airtight containers for up to 3 months. Allow it to thaw at room temperature before reheating it.
Reheat: You can reheat the entire crumble in the oven for 15-20 minutes, or until warm. Smaller portions will heat okay in a microwave.
FAQs
Do I need to peel the apples?
There’s no need to peel apples for a crumble/crisp, as the peels will soften as they bake (and provide extra fiber and nutrients). However, peel them if preferred.
Should I peel plums for plum crumble?
Plums have a sweet-tart flavor, with the flesh on the sweeter side and the peel containing the tartness. For that reason, while there’s no need to peel the plums, you can if you’d prefer a sweeter filling. The best way to do this is to blanch the plums and then peel them while warm.
Can I use frozen or canned plums?
Yes, but note that the filling will be softer/mushier than when using fresh plums. You may also need additional starch in the filling.
Recipe Notes and Top Tips
- Choose the right apples: Crisp, firm apples should hold their shape well within the crisp. Meanwhile, softer apples will break down more when baked and can make for a mushier ‘fluff’ of a filling. I prefer the former.
- Adjust the sugar content: I usually tweak mine based on how tart the fruit is (and how tart I prefer the dish to be).
- Using a sugar alternative: If you omit sugar from the filling, you may need more starch to help thicken the sauce into a syrupy consistency.
- If using frozen/canned fruit: You may need to increase the amount of starch used for the filling, so it doesn’t end up too watery.
- For single-serve portions: Divide the mixture and almond streusel between greased ramekins and reduce the baking time.
- Cool the crisp for at least 5–10 minutes: This gives the apple plum crisp filling a chance to thicken slightly as it cools, making it easier to serve.
More Fruity Vegan Dessert Recipes
- Raspberry oatmeal crumble bars
- Vegan blueberry muffins
- Raspberry thumbprint cookies
- Vegan apple pie
- Strawberry mousse
- No-bake raspberry cheesecake
- Caramel apple cheesecake
If you try this easy vegan apple and plum crumble recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.

Plum And Apple Crumble (Crisp)
Ingredients
Fruit Mixture:
- 1 1/4 pounds (550 g) apples cored and sliced
- 1 pound (450 g) plums pitted and sliced
- 6 Tbsp (75 g) coconut sugar or brown sugar
- 2 Tbsp cornstarch or arrowroot flour
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Streusel/Crumble:
- 1 cup (90 g) oat flour (gluten-free if needed / see notes)
- 1/2 cup (60 g) almond flour (see notes)
- 4 Tbsp (50 g) coconut sugar or brown sugar
- 5 Tbsp (40 g) tapioca flour or arrowroot flour
- 3-4 Tbsp (40 g) coconut oil (see notes)
- 1 tsp vanilla extract
Instructions
- I recommend using a kitchen scale for this recipe. You can watch the video in the post for visual instructions.
- First, preheat the oven to 360 °F/180 °C, and rinse and chop the apples and plums into slices about 1/3 to 1/2-inch thick (I slice the apple slices in half too). Then, transfer them to a large bowl.
- Add the granulated sweetener, cornstarch, vanilla, and cinnamon. Stir to combine.
- Then, pour the apple plum mixture into a baking dish (a 9x13 or 8x8-inch dish works well).
- Next, prepare the crumble topping by combining all the dry ingredients in a medium bowl and stirring to combine. Then add the oil and vanilla and mix with your hands to create a crumb/ clumps consistency.If the streusel is a little dry, you may need a little more oil (just a teaspoon at a time).
- Finally, sprinkle the almond crumble over the fruit and bake it for about 35 minutes, or until the filling is bubbling, and the top is a golden brown color. Allow it to cool for at least 5 minutes before serving, then enjoy!
Notes
- Almond flour: You can use ground nuts/seeds of choice instead of almond flour.
- I did not peel the apples, but you can peel them if you prefer.
- To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder.
- For an oil-free recipe, simply use 4 Tbsp (or more) of melted nut or seed butter (e.g. cashew butter, coconut butter, almond butter, sunflower seed butter).
- Recipe serves 8. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Do you weigh the apples and plums before or after you core and put them?
Hi Kathy, I weigh them after.
This is SO good! An easy and versatile recipe. I used apple, prune and fresh ginger. I didn’t have quite enough fruit but it was fine. I also didn’t have enough cornstarch for the crumble, and no vanilla at all. Again—fine!! I topped it with vegan vanilla ice cream when it was warm from the oven and it was just amazing! Love it!
That sounds amazing, Becca. 🙂
Can i use corn starch instead of tapioca flour?
If yes then how many gr?
Hi Lisa, yes, that should be fine. Please use the same amount. 🙂
Hi Ela, i am Kelly, congrats for your recipes and your blog, I love!!!
I have one question. Araruta Flour is the arrowrrot flour you use is the same as arrowroot starch? Namasté
Hi Kelly! Yes, arrowroot flour and starch are equal. 🙂
Hey Ela, I would like to try this recipe but plums are not in season in Botswana and those that are available are bitter, which other fruit can you recommend.
You can use nectarines, peaches, or any fruit of choice. 🙂
Ela, I want to make your crumble but I don’t eat oats so what substitute flour can I use?
Hello, you can use regular flour if you aren’t gluten-free. 🙂
Delicious ????
So glad you liked it! 🙂
did this crumble today.very yummy. i used apples and frozen blueberries and reduced the amount of sugar by almost half..my family demanded seconds:).will definitely do again
Fantastic! I am so glad that you and your family enjoyed the crumble! Sounds so yummy with blueberries! 🙂
I brought this to a small group meeting and also shared it with a young couple. I only used apples. The reviews were rave!
I plan to make this for Thanksgiving with apple slices and raspberries. I make a yogurt whipping cream with a little bit of whipping cream and as much yogurt as I can incorporate and still keep it fluffy—with monk fruit sweetener,.
Thank you for a delicious ? dessert!
Yay, I am so glad everyone enjoyed the crumble! And that whipping cream sounds absolutely amazing. Thanks for your great feedback, Lynn! 🙂
Loved this! So easy to make and not to sweet. Thank you
I am glad you loved this apple and plum crumble, Barbara. 🙂
So good! I made this for a dinner party, and it was a big hit. I used blueberries instead of plums…perfect! It was easy, delicious, and healthy; I’m so glad there are leftovers because I’ll be having it for breakfast this week. Thanks for a great recipe. ❤️ (I posted a picture of it on Instagram : @feelnourished)
Yay, sounds, awesome! I am happy you liked the recipe, Beth! 🙂
This looks so crispy and delicious! Perfect to use up leftover fruit! Will definitely try it with apples and cinnamon soon too! And in summer with berries, hehe! ?❤️❤️
Yes, definitely! Apple crisp with cinnamon is super delicious. 🙂
Made it for my birthday! It was the perfect combination of sweet and savory. It was so yummy and everyone loved it.
Aww, that’s awesome, Julianne! Happy belated birthday and thanks for your feedback! 🙂
Delicious recipe! Love it!
So glad you liked the recipe! Thanks for your feedback, Marijana. 🙂
This is perfect to use up all the fall apples! Love how simple this is Ela.
Thank you, Jess! Simple recipes are the best, aren’t they? 🙂
Being in Australia, it isn’t plum season so I’ll be substituting plums for rhubarb but I’m very excited to make this! Thanks for the recipe!
That sounds pretty amazing, and I am sure it will turn out delicious! Enjoy, Chloe. 🙂