Go Back
Easy Plum Crumble with Oats
Emilia

Easy Plum Crumble with Oats

Easy plum crumble with oats: 4 ingredients, no mixing, gluten-free and ready in 30 minutes. A cozy fall treat for breakfast, coffee or tea. Juicy baked plums under a golden, buttery oat topping. Just 4 ingredients, no mixing bowl and a warm fall dessert on the table in about 30 minutes. Born from a desire to embrace seasonal abundance and eliminate waste, this easy plum crumble with oats is the ultimate rescue for counter-ripened plums.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 3
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 205
Ingredients Method Video Notes

Ingredients
  

  • 10.6 oz pitted plums, halved 300 g
  • 1 tablespoon granulated sugar 12-13 g, for the plums
  • 4 tablespoons oat flour about 32 g, added in doses; you may need a little more or less depending on the flour
  • 2 tablespoons granulated sugar about 25 g, for the topping, adjusted to your taste
  • 2 tablespoons cold butter 30 g / 1 oz, cut into small cubes

Method
 

  1. Prepare the plums. Preheat your oven to 400°F (200°C). Halve the plums, remove the pits, and place them cut side up in a small baking dish. Sprinkle with the first tablespoon of sugar. Using frozen plums? Take them out of the freezer about 15 minutes before baking. Do not let them thaw completely, or they will release too much juice before they even reach the oven.
  2. Add the sugar. Sprinkle the remaining sugar over the plums.
  3. Add the oat flour in doses, a tablespoon at a time, and check as you go. Depending on the type of flour you use, you may need a little more or a little less to cover the plums with a light, even layer.
  4. Finish by scattering the cold butter cubes over the top. Resist the urge to stir. The butter melts into the oat flour as it bakes, and that is what creates the crumble.
  5. Bake. Bake for 25 to 30 minutes, until the butter has melted, the topping is golden brown, and the plums are soft and bubbling around the edges.
  6. Rest, mix, then serve. Let the crumble sit for 5 to 10 minutes, then stir it gently with a spoon. As it cools, a beautiful transformation happens: the warm fruit juices thicken into a glossy, jammy sauce and the oat topping crisps up to perfection. Serve it warm or cold.

Video

Notes

What Equipment to Use
  • A small baking dish: a 6-inch (15 cm) round dish or a 5x7-inch (13x18 cm) oval or rectangular dish, about 2 inches (5 cm) deep.
  • A small knife and cutting board.
  • Measuring spoons.
  • An oven preheated to 400°F (200°C).
  • Optional: a blender or food processor if you want to make your own oat flour from gluten-free rolled oats.
 
Expert tips
Match your baking dish to the batch. Use a small 6-inch (15 cm) round dish or a 5x7-inch (13x18 cm) dish, about 2 inches (5 cm) deep, so the plums fit snugly in a single layer. In a dish that is too big, the plums spread out and dry up. A snug fit keeps them juicy and bubbling under the topping.
More tips to consider:
  • Keep the butter cold. Cut it straight from the fridge. Cold cubes melt slowly, which gives a crisp topping instead of a greasy one.
  • Do not stir the layers. Plums, sugar, oat flour, butter. It looks too simple, but it works.
  • Add the flour in doses. Different oat flours absorb differently. Add a tablespoon at a time and check that the plums are lightly covered, adding more or less as needed.
  • Choose ripe but slightly firm plums. They hold their shape and give a nice sweet and tart balance.
  • Keep frozen plums partly frozen. It is the best way to avoid a watery crumble.
  • Adjust the sweetness to your taste. Very ripe plums need less sugar. Tart plums may want a little more.
  • Watch the last few minutes. Oat flour browns fast once the butter melts, so stay close to the oven near the end.
  • Check the label for gluten-free. Oats are naturally gluten-free but are often processed alongside wheat, so look for certified gluten-free oat flour.