Beef Free Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-laced topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on ripe plums tossed with honey, lemon juice, and warm Ceylon cinnamon, while a touch of arrowroot starch pulls everything into a glossy, thick sauce as it bakes. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil and honey until you get those perfect coarse, sandy clumps that crisp up beautifully in the oven. Every single ingredient here is naturally free from animal proteins, so there's no swapping or substituting needed — it just works as written. The gaps in the topping aren't a mistake; they let the plum juices bubble through and caramelize slightly at the edges, which is honestly the best part. Let it rest for ten minutes before you dig in and the filling will set into something almost pie-like in texture. Serve it warm on its own or with whatever topping you love — it's a genuinely crowd-pleasing bake that doesn't ask much of you.
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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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