If you have access to fresh plums right now, you will most definitely be interested in these Gluten-Free Mini Plum Crumbles. Plum lovers … mini dessert lovers … this recipe for gluten-free Mini Plum Crumbles, graciously shared by my dear friend Kim Maes, is ideal for you!
I remember when Kim first shared these delights in a guest post over at my good friend Linda’s former site Gluten-Free Homemaker. (Incidentally, you can still find Kim online at Healing the Gut but her primary focus these days is her in-person one-on-one care of dear human beings in her own neighborhood. Such vital work to any community!)
Back to Those Sweet, Juicy Plums and Gluten-Free Mini Plum Crumbles
‘Tis the season of plums for sure. You can use either black plums or red plums in Kim’s recipe. Just ripe plums. Barely ripe plums. Not overly ripe plums. Kim notes all the easy ways you can make the recipe work for additional food intolerances (e.g., egg free, nut free) as well. I always appreciate that and I bet you do, too.
Kim said: “This Mini Plum Crumbles recipe is so simple to throw together and is full of healthy and fresh ingredients. It is gluten-free, dairy-free, refined sugar-free, egg-free, and soy-free! A perfect summer dessert for sure.
While on vacation just recently, we were lucky enough to be surrounded by some beautiful plum trees that were dripping with ripe fruit. My boys had a blast picking all of the fruit from the tree, but before we knew it, I had more plums than we could possibly eat.
I am never one to waste any kind of produce, so I decided to whip up some of my favorite Gluten-Free Mini Plum Crumbles. It was a great way to go through all of that fruit that was only getting riper by the minute on the counter, and it was a perfect summer treat to come home to after spending the day on the beach.”
Some of you may be wondering if you can make this recipe in a single large pan instead of four ramekins. One reader shared: “I’ve made this recipe in a 13 x 9 pan. I doubled the recipe and baked it until it bubbled in the middle. I think I remember that took about an hour, but I set my timer for 45 min and started watching it. It was great! Everyone at the potluck absolutely raved about it. I’ve made it in this regular-sized pan three more times and every time it really is a hit. People have asked me for the recipe every time and it’s always gone before anything else. BEST really does describe it!”
Kim gives you the option of either gluten-free oats (I’m skipping all oats these days because of Gluten-Free Watchdog’s continuing concerns and testing results and my own personal experiences) or quinoa flakes as the main ingredient in her crumble topping. I give you another easy and wonderful option that’s both grain-free and pseudo grain free (quinoa is considered a pseudo grain). Be sure to check out my notes in the recipe.
Can you freeze plums? Here are instructions for freezing plums—and properly thawing plums—from Southern Living.
More Delightful Gluten-Free Fruit Recipes
~ The Best Gluten-Free Pineapple Upside Down Cakes
~ Easy “Crustless” Gluten-Free Peach Pie (Plus, more gluten-free peach pies, including no-bake options for the hottest summer days, and juicy gluten-free peach desserts of every type.)
~ Easy “Crustless” Gluten-Free Apple Pie (You’ll also want to check out the caramel version —the one that requires neither store-bought caramel sauce nor caramel candies. You can even check out many more delicious gluten-free apple dessert recipes.)
~ Gluten-Free Autumn Fruit Crumble (Apples, Pears, and Cranberries!)
~ Gluten-Free Chocolate Almond Cherry Power Cookies (Grain Free)
~ Gluten-Free Strawberry Muffins
Gluten-Free Mini Plum Crumbles Recipe
Gluten-Free Mini Plum Crumbles
This Gluten-Free Mini Plum Crumbles recipe is so simple to throw together and is full of healthy and fresh ingredients. A perfect summer dessert for sure.
Ingredients
Filling
- 4 medium red or black plums, barely ripe
- 4 teaspoons all-purpose gluten-free flour blend (Shirley here: I use my Two-Ingredient Gluten-Free Flour Mix.)
- 1 Tablespoon coconut sugar (Shirley here: or light brown sugar)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract (Shirley here: I use my homemade vanilla extract)
Topping
- 4 Tablespoons solid coconut oil (chilled)
- ½ cup gluten-free rolled oats or equal amount of quinoa flakes (see notes for an oat-free/quinoa-free alternative)
- ¼ cup almond flour (or additional ¼ cup gluten free flour blend)
- ¼ cup all-purpose gluten-free flour blend (Shirley here: I use my Two-Ingredient Gluten-Free Flour Mix.)
- 1 – 2 Tablespoons ground chia seeds or flax meal (optional)
- ⅓ cup coconut sugar (Shirley here: or light brown sugar)
- 2 teaspoons ground cinnamon
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 375° F. Lightly grease four 6-ounce ramekins and place on a baking sheet. Filling may bubble over, so you can line baking the sheet with foil for easy clean up, if desired.
- In small bowl, mix together filling ingredients and divide evenly between your ramekins.
- Place the topping ingredients in another bowl and use a pastry blender (or the fork and knife method) to crumble/cream your ingredients together until coarse meal forms.
- Divide topping evenly among each ramekin and place in the oven for 25 minutes. If you like a crispy top, you can turn the broiler on for 2 to 3 minutes at the very end, but watch very carefully if you do this so it does not burn!
Notes
I learned how to easily create a grain-free oat alternative from Carolyn Ketchum (All Day I Dream About Food) when she shared her Keto Zucchini Chocolate Chip "Oatmeal" Cookies. Carolyn shared: "My trick for getting an oatmeal like texture is to grind shredded coconut and sliced almonds until they resemble oats." Brilliant. This method works great! In the topping, sub in a mixture of "processed" unsweetened flaked coconut and sliced almonds for the gluten-free rolled oats. For this recipe, I added 5 tablespoons of unsweetened flaked coconut and 4 tablespoons of sliced almonds and blitzed them in my mini chopper in about four short spurts until they resembled the size and texture of oats. For a nut-free option, you might try sunflower seeds. They would require less "blitzing" and of course would yield a slightly different flavor. Because even unsweetened flaked coconut provides some sweetness, you may want to reduce the amount of coconut sugar slightly.
Some of you may be wondering if you can make this recipe in a single large pan instead of four ramekins. One reader shared: "I’ve made this recipe in a 13 x 9 pan. I doubled the recipe and baked it until it bubbled in the middle. I think I remember that took about an hour, but I set my timer for 45 min and started watching it. It was great! Everyone at the potluck absolutely raved about it. I’ve made it in this regular-sized pan three more times and every time it really is a hit. People have asked me for the recipe every time and it’s always gone before anything else. BEST really does describe it!"
Originally published August 5, 2025.
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