Eosinophilic Esophagitis Friendly Classic Plum Crumble
Total time1 hr 10 min
Prep time20 min
Cook time40 min
5.0(20)
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs ripe plums (about 8–10 medium), pitted and cut into ¾-inch wedges
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
For the crumble topping
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¾ cup rolled oats
- ½ cup packed light brown sugar
- ¼ tsp salt
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Can be omittedvanilla ice cream
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9-inch baking dish.
- 2
In a large mixing bowl, toss the plum wedges with the granulated sugar, cornstarch, cinnamon, and vanilla extract until evenly coated. Pour the mixture into the prepared baking dish and spread into an even layer.
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