Oral Allergy Syndrome Friendly Classic Plum Crumble
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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 wedgesIngredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked plums in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid plums, tap it and change its rating to Red.
- 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
For serving
- vanilla ice cream or whipped cream, for serving (optional)
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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