Vegan Classic Plum Crumble

Total time1 hr 10 min

Prep time20 min

Cook time40 min

Ripe plums are tossed with sugar, cornstarch, and a touch of cinnamon and vanilla, then baked until they turn thick, glossy, and deeply fragrant. Over the top goes a crumble made from oats, brown sugar, and flour, rubbed into coarse, craggy clusters that bake up deep golden and delightfully crunchy against the soft fruit underneath. The whole thing bubbles away in the oven until the topping is crisp and the plums have collapsed into a jammy, syrupy layer worth digging a spoon into. A short rest lets the filling set just enough to hold its shape while still serving warm, so every scoop gets that perfect ratio of tender fruit to crumbly topping. This one’s an easy, comforting dessert to keep on hand for a vegan table, especially with a scoop of something cold and creamy melting into the warm fruit.

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Ingredients

6 servings

For the filling

2 lbs ripe plums (about 8–10 medium), pitted and cut into ¾-inch wedges
Red Plums Fresh Plums Kroger Fresh Plums in 2 LB Bag Black Plum Tree Ripened Black Plums
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3 tbsp granulated sugar
1 tbsp cornstarch
½ tsp ground cinnamon
1 tsp vanilla extract

For the crumble topping

1 cup all-purpose flour
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 tip
Use 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)
Omit this
This ingredient likely doesn’t work for the diet.

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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