Go Back
Plum Frangipane Dessert Baked in Ramekins
5 from 1 vote

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.

Course Dessert
Keyword gluten free desserts
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 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

Garnish (optional)

  • confectioner's sugar
  • vanilla ice cream


  1. Preheat oven to 350°F. Butter 6, 4-5 oz. ramekins and set aside.

  2. Slice plums into thin wedges. Arrange in concentric circles to line bottom of each ramekin. Top with 1 tsp. of jam per dish.

  3. Warm butter until just melted. Meanwhile, in a large bowl, beat egg with honey and sugar. Gradually drizzle in butter, whisking continually.

  4. Stir in almond flour and pinch of salt. Mix thoroughly.

  5. Spoon evenly over each ramekin covering plums and jam. Top with sliced almonds.

  6. Place on baking sheet and bake for 20-25 minutes, or until edges are golden brown and center is puffed.

  7. Cool for a bit, then serve with a dusting of confectioner's sugar and/or scoop of vanilla ice cream (optional).

Recipe Notes

  • This dessert is gluten-free, grain-free and vegetarian.
  • Store leftovers covered in refrigerator for up to 3 days.