Almond Free Plum & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(19)

Juicy, jammy plums bubbling up through a golden, coconut-kissed topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans into the natural sweetness of ripe plums with a touch of honey, warm Ceylon cinnamon, and ginger, while arrowroot starch pulls everything into a glossy, luscious sauce as it bakes. The crumble itself skips traditional oats and wheat entirely, building its irresistible texture from cassava flour, tapioca starch, and shredded coconut worked together with coconut oil — no tree nut flours anywhere in sight. That matters a lot when so many grain-free or "paleo-style" crumble recipes lean heavily on almond flour, making them a no-go for anyone avoiding almonds. Here, the coconut does all the heavy lifting, delivering a topping that bakes up crisp at the edges with just the right amount of chew in the center. Letting it rest for a few minutes after it comes out of the oven is worth the patience — the filling thickens beautifully and makes every scoop cleaner and more satisfying. Serve it warm on its own or with a generous dollop of coconut cream for something truly special.

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Ingredients

6 servings

For the filling

2 lbs ripe plums (about 8 medium), pitted and cut into ¾-inch wedges
3 tbsp honey
1 tbsp arrowroot starch
1 tbsp fresh lemon juice
½ tsp ground ceylon cinnamon
¼ tsp ground ginger

For the crumble

¾ cup cassava flour
¼ cup tapioca starch
½ cup unsweetened shredded coconut
3 tbsp honey
¼ cup coconut oil, solid or semi-solid
¼ tsp ground ceylon cinnamon
¼ tsp fine sea salt

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, toss the plum wedges with 3 tbsp honey, arrowroot starch, lemon juice, 1/2 tsp Ceylon cinnamon, and ground ginger until the fruit is evenly coated. Transfer to the prepared baking dish and spread into an even layer.

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