Alpha Gal Friendly Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this crumble is the kind of dessert that makes people hover near the oven. For anyone navigating alpha-gal syndrome, finding a satisfying baked dessert without mammalian-derived ingredients can feel like a puzzle, but this one solves it beautifully. Every component — from the coconut oil and cassava flour to the arrowroot-thickened fruit filling — is entirely plant-based, so there's no butter, no dairy, and nothing to second-guess. The crumble topping comes together with just your fingertips, and the combination of shredded coconut, tapioca starch, and honey gives it a texture that's crisp at the edges and slightly chewy in the middle. Ceylon cinnamon and fresh ginger warm up the plum filling without overpowering the fruit's natural tartness, while a splash of lemon juice keeps everything bright. Let it rest for a few minutes after it comes out of the oven and the filling tightens into something almost syrupy — absolutely worth the wait.
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Learn more →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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