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.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Serving Size 6
Ingredients
2plumslarge
6teaspoonsjamstrawberry or raspberry
7tablespoonsbutterplus more for greasing ramekins
1egglarge
2tablespoonshoney
2tablespoonsgranulated sugar
1cupalmond flour
1pinchsea salt
¼cupsliced almonds
Garnish (optional)
confectioner's sugar
vanilla ice cream
Instructions
Preheat oven to 350°F. Butter 6, 4-5 ounce ramekins and set aside.
Slice plums into thin wedges. Arrange in concentric circles to line bottom of each ramekin. Top with 1 teaspoon 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).
Notes
This dessert is gluten-free, grain-free and vegetarian.
Store leftovers covered in refrigerator for up to 3 days.