Barley Free Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on honey, lemon juice, and a touch of Ceylon cinnamon and ginger to coax the best out of ripe plums, while arrowroot starch helps the fruit juices thicken into something almost syrupy. The crumble itself skips traditional oat-and-barley-based toppings entirely, building its texture from cassava flour, tapioca starch, and shredded coconut instead — so there's no need to hunt for specialty "safe" versions of a classic. Coconut oil brings everything together into those satisfying coarse clumps that bake up crisp at the edges and tender in the middle. It's a genuinely crowd-pleasing bake that just happens to work beautifully without any grain-based ingredients in sight. Let it rest for a few minutes after it comes out of the oven and the filling will settle into the perfect scoopable consistency.
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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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