Desserts,  Fall,  Gluten-Free

Gluten Free Nutty Crumble Plum Pie


   Stop by to celebrate the end of summer with me. Today I am serving a seasonal Polish pie. Flavorful cinnamon dessert with juicy plums and a crispy nut-oat crumble topping.

It is a GF must try, especially since it is simple to make, delicious to eat and pairs great with afternoon tea. What else is to ask for?!? Another slice😋

Gluten Free Nutty Crumble Plum Pie

Gluten Free Nutty Crumble Plum Pie
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


All ingredients should be at room temperature.

  • 40 g teff flour
  • 90 g almond meal
  • 70 g tapioca
  • 60 g gluten free oat flour
  • ¾ tbsp psyllium husk
  • 70 g Arenga Forest Sugar (you can use coconut sugar or date sugar)
  • 70 g lactose free butter
  • 110 g coconut yogurt
  • 2 eggs
  • 1 tsp cinnamon
  • 1 ½ tsp baking powder
  • 35 g gluten free oatmeal
  • 60 g chopped nuts (mix of walnuts and hazelnuts)
  • 1 big tbsp of honey
  • 16-18 soft fresh plums (clean and cut in half)


  1. Preheat the oven to 175°C. Grease 28 cm tart mold and sprinkle with almond meal.
  2. Make a crumb topping: In a medium bowl, mix together 20 g of butter,  honey, oatmeal and nuts. Form crumbs with a fork or your fingers.
  3. Mix  almond meal with teff, tapioca, oat flour, psyllium husk, cinnamon and baking powder. 
  4. Whisk 50 g butter with sugar until light and fluffy. Then mix in eggs (one by one) and yogurt. Add dry ingredients and whisk until well combined. *
  5. Transfer batter to the tart mold and smooth top. Then arrange prunes tightly over the top. Sprinkle with the crumble.
  6. Bake for 35 - 40 minutes. Remove the cake from the oven and let it cool a bit before serving.


  • * If you notice eggs separating from butter don't worry, it won't affect the final result. Just continue with the remaining ingredients.
  • There are plenty of types of plums but the best for this cake will be juicy and soft Prune plums (European plum).

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