Spoon into this plum frangipane dessert with tangy plums, sweet almond filling and crunchy topping. An easy gluten-free fall treat baked and served in ramekins.
Happy October! Now that fall is here, it’s time to bake! I love spending time in the kitchen trying new recipes that incorporate seasonal fruits and vegetables. If you feel the same way, you’ll enjoy the collection of recipes my friends and I have put together as part of The Happy Housie’s Seasonal Simplicity series. Continue reading to discover all kinds of scrumptious fall recipe ideas!
A couple weeks ago I picked up a rather large basket of plums at the market. Not going to lie, I was mostly drawn to their deeply-hued colour and knew they’d look beautiful on our kitchen counter. What I didn’t realize is how darn tasty they’d be.
As a kid, I was turned off plums and didn’t get back to enjoying them until a few years ago. Let’s just say it had something to do with eating lunch in elementary school, then hopping on the merry-go-round a short while after. You get the picture…
Nonetheless, this batch went rather quickly. Beforehand, I managed to save a few with the intention of making a tart. I baked a plum and berry galette a few years ago and remembered how much we all enjoyed it. Now that I eat gluten-free, I was thinking of ways to make something similar so we weren’t missing out on that deliciousness. That’s when frangipane came to mind.
Plum Frangipane Ramekin Desserts
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What is Frangipane Made Of?
I used butter, sugar, honey, almond flour and an egg to make this sweet almond cream (or paste) filling. When combined, these simple ingredients become a tasty filling for tarts, cakes, pastries, as well as this crustless plum dessert baked in ramekins. Perfect if you’re eating grain-free too.
Plum frangipane sounds fancy, but I promise it’s super easy to make. Plus, using the ramekins simplifies the whole process since arranging the fruit and spreading the batter is effortless. For a fall look, go with a dark colour like these black ceramic ramekins. Perfect for fall entertaining!
Shop Supplies for this Recipe
Once baked, you’re left with syrupy and tangy fruit covered in rich batter that puffs up somewhere between custard and cake. Let’s not forget to mention those crunchy almonds. Yum yum!
I like to serve it warm with a light dusting of confectioner’s sugar and small scoop of vanilla ice cream. Slightly rustic and perfectly fall.
Would you like one? Grab a spoon and dig in!
Plum Frangipane Ramekin Dessert
Spoon into this plum frangipane dessert with juicy plums, sweet almond filling and crunchy topping. An easy gluten-free fall treat baked and served in ramekins.
- 2 plums large
- 6 tsp. jam strawberry or raspberry
- 7 TB. butter plus more for greasing ramekins
- 1 egg large
- 2 TB. honey
- 2 TB. granulated sugar
- 1 cup almond flour
- 1 pinch sea salt
- ¼ cup sliced almonds
- confectioner's sugar
- vanilla ice cream
Preheat oven to 350°F. Butter 6, 4-5 oz. ramekins and set aside.
Slice plums into thin wedges. Arrange in concentric circles to line bottom of each ramekin. Top with 1 tsp. of jam per dish.
Warm butter until just melted. Meanwhile, in a large bowl, beat egg with honey and sugar. Gradually drizzle in butter, whisking continually.
Stir in almond flour and pinch of salt. Mix thoroughly.
Spoon evenly over each ramekin covering plums and jam. Top with sliced almonds.
Place on baking sheet and bake for 20-25 minutes, or until edges are golden brown and center is puffed.
Cool for a bit, then serve with a dusting of confectioner's sugar and/or scoop of vanilla ice cream (optional).
- This dessert is gluten-free, grain-free and vegetarian.
- Store leftovers covered in refrigerator for up to 3 days.
Be sure to pin this plum frangipane ramekin dessert recipe for later!
More Fall Recipes
Today I’m joined by a talented group of blogging friends who are also sharing their delicious Fall Recipes with you! Simply click on the links below the images to be taken to the full post…
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