Plum Frangipane Gratin (Gluten-Free, Grain-Free, Paleo)

Slices of plums are covered with an almond frangipane in this rich and buttery fruit gratin.plum frangipane gratin recipe, sylvie shirazi, food photography, los angeles food photographer

Plums are everywhere; that can only mean one thing…winter is around the corner.

Oh, technically it’s still summer for a few days and then of course there’s fall in between, but it sneaks up on you.  Winter lies in wait ready to pounce.

Summer turns to fall and fall turns to winter almost in the blink of an eye.  It happens subtly at first; the days become shorter, the temperature drops and we start wearing long sleeves and pants instead of shorts and skirts.  And before you know it the thick sweaters and the wool socks come out of hiding and the holidays are in full swing.

plum frangipane gratin recipe, sylvie shirazi, food photography, los angeles food photographer

I know it’s inevitable but I’m not quite ready yet, summer is still in my heart.  Spring I look forward to, summer I long for, fall however is a little bittersweet for me.  I start to get nostalgic about the long days, the slower pace and warm nights.

The good news is the weather around here shows no signs of the approaching season so I’ve been enjoying it while I can along with those juicy late summer plums.

red plums, food photography, sylvie shirazi, los angeles food photographer

These plum frangipane gratins are blissfully easy to make.  Melt some butter, whisk in almond flour, honey and a beaten egg until you end up with a runny caramel colored batter.

Slices of deeply hued red plums are arranged in a few shallow dishes, and covered with the frangipane.  Less than half an hour later you end up with a buttery dessert that makes a lovely backdrop for the sweet tart plums.

almond frangipane recipe, sylvie shirazi, food photography, los angeles food photographer

The frangipane puffs up around the slices of plums the rich batter melding with the syrupy juices of the baked fruit.

This gratin is about contrast.  The plums soften into the tender almond base while the sliced almonds sprinkled on top add a bit of crunch.  The result is a center that is meltingly tender while the golden edges remain just a little crisp.

plum frangipane recipe, sylvie shirazi, food photography, los angeles food photographer

You could serve these with a little cream or yogurt on the side but they hardly need any accompaniment.

How are you enjoying plums?

Serves Serves 6

Plum Frangipane Gratin | Gluten Free and Grain Free

Slices of deeply hued red plums are covered with the frangipane and less than half an hour later you end up with a buttery dessert that makes a lovely backdrop for sweet tart plums.

20 minPrep Time

20 minCook Time

Save Recipe


  • 6 plums, cut in halves and sliced thinly
  • 100g/ 7 Tablespoons butter
  • 100g/4 ½ Tablespoons honey
  • 1 egg
  • 100g/ 1 cup almond flour
  • Pinch of salt
  • 28g/1/4 cup sliced almonds


  1. Preheat oven to 350 degrees.
  2. Melt butter and let cool slightly. In a large bowl beat one egg with the honey. Add the cooled butter and whisk until combined. Add the almond flour and a pinch of salt and beat until fully incorporated.
  3. Butter or lightly grease 6 small shallow pie or gratin dishes and place the slices of plums inside in concentric circles. Cover with the frangipane batter and top each with a few sliced almonds.
  4. Bake for 20 minutes or until golden around the edges.
  5. Let cool on wire rack and serve slightly warm or at room temperature.


Gluten Free, Grain Free, Vegetarian, Paleo

Leftovers are also wonderful straight from the fridge.


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  1. says

    this weekend i have a special guest for dinner.
    I didn’t know what to cook to impress him…until now.
    i guess this is going to work out prefectly!
    thanks! 🙂

  2. says

    Ahhh and Ohhh this looks like from a dream, a meal for a king! Cant wait to try this, hopefully I ll find some plums in the market, cause my husband will love me double for this dessert. =D

  3. says

    Sylvie, how did you know I love almonds so much? I use it in lieu of vanilla quite often and have a stash of ground almonds just in case… these plum gratins are to die for.

  4. Heather L says

    This looks gorgeous & easy as well… we are only just into Spring, so a little while before plums are ready. But I’ve copied and printed it out ready for Summer! Thanks for a lovely recipe.

  5. says

    I was just given a huge sack of Italian prune plums, or should I call them French plums, sugar plums? At any rate, your frangipane looks devine. Perfect timing for another idea of what to do with all these plums!

  6. says

    Sylvie – plums are my all time favorite fruit (right up there with cherries). I am in love with this simple recipe as well as your nostalgic take on all of our seasons (do we have seasons in L.A.?).

  7. says

    I’m having a moment here, I’m sitting here drinking my coffee and wishing I had your frangipane for breakfast! Keep ’em coming, Sylvie…so gorgeous! You’re so talented!!

  8. says

    I am like you and feel the same way about fall – it’s ok in October but once November hits i can’t wait for April!!! Usually we hit the beach in January so i can get some vitamin D.

    Your frangipane looks amazing – i have tons of plums here but just eating a few a night, and making plum sauce for my little one 🙂

  9. says

    Super dish. Great looking plums have been available in the stores for the last couple of weeks, and we’ve been gorging ourselves. But it’s time to try something new, and this looks like a likely candidate. Good stuff – thanks.

  10. says

    Oh how I miss seasons!! We love eating plums as is. I don’t bake with plums often to be honest but I did make some very delicate plum cakes with a hazel nut crumble topping!

  11. says

    I adore frangipane and this is a naughty dessert omitting the crust! I actually make something similar but it is a little more “cakey”! I just got a huge bagful of freshly picked plums so this sall be tried!

  12. says

    We are breathing so much easier here as the big beautiful and cool winds descend upon Houston blowing that humidity away. Those plum tarts are being pinned for sure. Perfect for this time of year, Sylvie.

  13. says

    Oh I’m with you – not ready for autumn yet!! My winter clothes have only been packed away for like 2 months! At least the plums provide some compensation… The selection of them in France last weekend was mind-blowing. Love these gratins – so pretty!

    • says

      No, regular flour won’t have the same consistency or flavor, but you don’t have to buy almond flour for this you can make your own pretty easily at home by just grinding up whole or sliced almonds in the food processor until they become a very fine powder stopping just before it turns into almond butter or you can buy almond flour online.

  14. says

    I love plums of all kinds and like you am still enjoying the warmth of a late summer this year. Your frangipani are tempting me to go back to the market today to pick up some juicy plums!

  15. says

    So I made this yesterday and it was a big hit!

    I wonder though if 100G is strictly a cup. My batter was extremely thick even after adding an extra egg and more butter. I spread it across the fruit instead of pouring and it tasted heavenly!

  16. KS says

    I made it tonight with plums from a neighbor’s tree I picked. It’s DELICIOUS. I love the almond richness and buttery goodness and tartness and sweet — OMG, everything at once but each taste separate from the others. This recipe is a keeper! I’m going to do it with peaches next.

    P.S. I see that the last comment was 2012. I found your link by googling “gluten-free plum recipes”. 🙂

    • says

      I’m glad to hear you liked it, and thanks for letting me know how you found the recipe, it’s always fun to know how people get here!

  17. maria says

    This looks like such a delicious dish!
    Due to being dairy free I’m wondering, will vegetable shortening work as a substitute for the butter?
    Thank you!

    • says

      I’d try coconut oil instead, it will give it a better flavor, but reduce the amount just slightly if you do otherwise it may be too greasy. Let me know how it goes!