Plum & Pear Crumble with its Maple Cashew Cream

Plum & Pear Crumble with its Maple Cashew Cream

With the start of October, the internet goes crazy about apples and pumpkins. Its litteraly #pumpkineverything and all about apple pie! And here I am with my plum and pear crumble! Yes, i know, I’m a little late... But with some luck, you might still find some local plums and pears at the market to make this just in time for our Canadian Thanksgiving! And it’s worth giving it a try, trust me!

You could definitely make it with some other frutis and/or berries (pear and blueberries, apple and blackberries, etc.). But I discovered how much I loved plums this September when I made for the first time plum compote (thanks to my friend @therawberry and her plum compote recipe). It’s litteraly so good I could have eaten it all directly out of the jar with a spoon! so anyway, I truly hope you’ll fall in love with plums just as I did with this crumble!


Plum & Pear Crumble

8-10 servings


  • 2 pears (1lb) (if possible, the Flemish variety), cored and diced

  • 3 cups (1,5 lb) of italian plums (or Mont-royal), pitted and diced

  • 4 tbsp of coconut sugar

  • 1 tbsp tapioca flour (or 1/2 tbsp of arrowroot)

  • 2 tsp of ground cinnamon

  • 1 tsp of gound cardamom

  • 1 1/2 cup of rolled oats

  • 2 tbsp of all-purpose flour

  • 1/4 tsp of salt

  • 1/4 cup + 1 tbsp of coconut oil (not melted)


  1. Preheat the oven at 350F.

  2. In a baking dish (20cm x 20cm or 8 pouces x 8 pouces), mix the diced pears and plums together. Sprinkle 2 tbsp of coconut sugar, the tapioca flour, 1 tsp of cinnamon and 1/2 tsp of cardamom. Mix well and put aside.

  3. In a bowl, mix together the oats, the rest of the coconut sugar, cinnamon and cardamom, as well as the flour and the salt. With a fork, crumble in the coconut oil.

  4. Spread out the crumble over the pears and plums.

  5. Bake for 25-30 min, or until the top is slightly golden and the fruits start to get bubbly.

  6. Serve preferably while it’s still warm, with some maple cashew cream (recipe below).

odilejp-maple-cashew sauce.jpg

Maple Cashew Cream


  • 1 cup of raw cashews

  • 1/2 cup of water

  • 2-3 tbps of maple syrup

  • 1/4 tsp of extract vanilla

  • 1-2 pinch of salt


  1. Soak the cashews for at lest 2-3 hours.

  2. Filter the cashews and transfer them in a high speed blender with the rest of the ingredients (start with 2 tbsp of maple syrup)

  3. Blend until you get a smooth and silky texture (you might need to stop here and there to scrape the sides of your blender, or add a tiny bit more of water if necessary). Adjust the maple syrup if needed by adding the extra tbsp of maple syrup. Adjust the salt to your taste.