I recently had a plum and apple crumble and found myself wondering, why don’t I bake with plums more during the Fall? Also, why don’t I just eat more plums in general?

So I bought a carton of plums. (They come in cartons here 🙂 ) And I tweaked several of my prior crumble recipes to come up with something different. Then I baked this Plum, Pear, and Apple Grain-Free Crumble, a delicious cinnamon laced grain-free crumble full of protein and caramelized Fall fruit. And all I have to say is…Hello Thanksgiving table!

Hello Thanksgiving table! Plum, Pear, and Apple Grain-Free Crumble (paleo, GF)| Perchance to Cook, www.perchancetocook.com

Thanksgiving doesn’t have to be all about the pumpkin pie, you know. I, for one, have never been the biggest fan of pumpkin pie. So I normally make a pumpkin cheesecake or pumpkin bread. However, I think any Fall-like dessert will do.

Hello Thanksgiving table! Plum, Pear, and Apple Grain-Free Crumble (paleo, GF)| Perchance to Cook, www.perchancetocook.com

And when you are trying to be healthier… or as healthy as you can be during this time of year. A Fall fruit dessert full of pears, plums, and apples is just what you need.

Hello Thanksgiving table! Plum, Pear, and Apple Grain-Free Crumble (paleo, GF)| Perchance to Cook, www.perchancetocook.com

Especially when there are no refined flours or sugars inside. Thanks to using almond flour, this dessert is full of protein, 48 grams in the whole dish, to be exact! Which makes this Plum, Pear, and Apple Grain-Free Crumble a wonderful breakfast and snack option as well.

Knowing exactly what is in your dessert/breakfast/snack (only 8 ingredients here!) makes it that much more enjoyable for me.

Hello Thanksgiving table! Plum, Pear, and Apple Grain-Free Crumble (paleo, GF)| Perchance to Cook, www.perchancetocook.com

Now, I’m still trying to figure out my oven, sooo I would recommend checking on your crumble around the 25 minute mark to make sure it isn’t overcooked. You want the top to be golden and a bit hardened, but the inside to be soft.

I also recommend topping this crumble with some cream or coconut cream (Savoy is my favorite). Normally I would have made a coconut whipped cream for a paleo dessert.

But I noticed that in Northern Ireland, they just pour fresh cream onto their warm fruit desserts.

Hello Thanksgiving table! Plum, Pear, and Apple Grain-Free Crumble (paleo, GF)| Perchance to Cook, www.perchancetocook.com

At first I was like uhhhh did you forget to do something with that cream? But then I realized that is how it’s supposed to be and the pure simplicity of it really allows you to taste the proper flavor of it without any added sugar or texture.

I think this would also be a great idea with coconut cream and it needs to be a new thing in the whole paleo dessert world. 🙂

Hello Thanksgiving table! Plum, Pear, and Apple Grain-Free Crumble (paleo, GF)| Perchance to Cook, www.perchancetocook.com
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Plum, Pear, and Apple Grain-Free Crumble (paleo, GF)

Servings: 6 +
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 1/2 cups of diced pears, , (this was 2 pears for me)
  • 1 1/2 cups of diced plums, , (this was 3 plums for me)
  • 2 cups of diced apples, , (this was 2 apples for me)
  • 3 tsp cinnamon, , divided
  • 1 Tbs honey
  • 2 cups almond flour
  • 2 Tbs melted coconut oil
  • a scant 1/2 cup of maple syrup

Instructions

  • Preheat the oven to 375 degrees.
  • Put the diced pears, plums, and apples into a glass baking pan/dish. (I used a 35x23 cm european sized glass baking dish... but I measured it and it seems like this could be around 11x 9 inch if you measure just the part that holds food). Cover the fruit in 1 tsp of cinnamon and 1 Tbs of honey and mix.
  • In a large bowl, mix 2 cups of almond flour, 2 tsp of cinnamon, 2 Tbs melted coconut oil, and a scant 1/2 cup of maple syrup together until completely mixed.
  • Pour the crumble topping on top of the fruit and evenly pat it down using the back of a spoon or a rubber spatula. Don't worry if all of the fruit isn't covered.
  • Cook for 25- 30 minutes. Check on it around the 25 minute mark to make sure it hasn't overcooked. You want the top to be golden and a bit hardened, but the inside to be soft.
Author: Dominique | Perchance to Cook