Healthy Plum Crumble Pie

This healthy plum crumble pie combines a soft oat and cottage cheese crust with juicy baked plums and a lightly crisp oat crumble topping. It’s simple to make, naturally sweetened, and perfect for a homemade dessert.

Ingredients

For the crust

100 g (about 1 cup) rolled oats, blended into flour, or oat flour
450 g (16 oz / about 2 cups) cottage cheese or ricotta
2 large eggs
A handful of your favorite nuts, roughly chopped
1 tsp baking powder
A pinch of salt
A pinch of cinnamon
A splash of vanilla extract
Sweetener to taste — I use stevia

For the plum filling

600 g (about 1⅓ lb) plums

For the crumble topping

1 tbsp rolled oats
2 tbsp ground oats or oat flour
10 g (about 2 tsp) butter
A pinch of cinnamon

Instructions

1. Make the dough

Add the cottage cheese or ricotta and eggs to a bowl and blend until combined. Add the oat flour, baking powder, salt, cinnamon, vanilla, sweetener, and chopped nuts. Mix everything together until you have a thick, soft dough.

2. Shape the crust

Line an 18 cm (7-inch) round baking pan with parchment paper and lightly grease the parchment with butter or oil.

Transfer the dough to the pan. Using the back of a spoon or slightly damp hands, spread it evenly over the bottom and press some of the dough up the sides of the pan to form a raised edge, similar to a tart crust.

3. Add the plums

Cut the plums in half and remove the pits.

Arrange the plum halves upright in the crust, placing them close together. Continue until the crust is filled with plums.

4. Make the crumble topping

Combine the rolled oats, ground oats or oat flour, butter, and cinnamon. Rub everything together with your fingers until you have an uneven, crumbly mixture.

Sprinkle the crumble evenly over the plums.

5. Bake

Preheat the oven to 180°C (356°F).

Bake the cake for approximately 40–45 minutes, until the crust is cooked through, the plums are soft and juicy, and the crumble topping is lightly golden.

Allow the cake to cool before removing it from the pan. The plum filling will become more stable as the cake cools.

Tips for the Best Plum Crumble Pie

Use ripe but firm plums. Very soft or overripe plums release more juice and can make the filling too wet.
Don’t worry if the dough is sticky. This isn’t a traditional pastry dough. Slightly damp hands or the back of a spoon make it easier to spread.
Pack the plums fairly close together. They shrink as they bake, so there’s no need to leave much space between them.
Adjust the sweetness to your plums. Some varieties are naturally sweeter or more tart, so add sweetener according to your taste.
Let the pie cool before slicing. The plum filling is very soft and juicy straight from the oven and will set as it cools.
Cottage cheese or ricotta both work. If your cottage cheese contains a lot of liquid, drain the excess before using it.

Storage

Store the cooled plum pie in an airtight container in the refrigerator for up to 3–4 days. For the best texture, let a slice sit at room temperature for a few minutes before serving.

Recipe Notes

Pan size: 18 cm (7-inch) round baking pan.
Sweetener: Adjust the amount to your taste and to the sweetness of the plums.
Oats: You can grind rolled oats yourself or use ready-made oat flour.
Nuts: Use any nuts you like, or leave them out if preferred.
Baking time: 40–45 minutes at 180°C (356°F). Baking time may vary slightly depending on your oven.