Brazil Nut Free Plum & Coconut Crumble
Ripe, jammy plums meet a golden, coconut-laced topping in this cozy crumble that feels indulgent without relying on any conventional baking staples. The filling gets its glossy, syrupy texture from arrowroot starch and a touch of honey, while fresh lemon juice and Ceylon cinnamon keep the fruit bright and warmly spiced rather than cloying. The crumble itself is built on cassava flour and tapioca starch, which together create those satisfying, pea-sized clumps that bake up crisp at the edges and slightly chewy in the center — no butter, no wheat, no tree nut flours required. Shredded coconut woven through the topping adds a subtle chew and a gentle nuttiness that pairs beautifully with the plum juices bubbling up through the gaps. For anyone navigating tree nut allergies, crumbles and crisps can be a minefield of almond flour and mixed nut toppings, so having a recipe that achieves the same textural payoff through entirely different means is genuinely useful. Let it rest for those ten minutes after it comes out of the oven — the filling tightens up and the whole thing becomes much easier to scoop cleanly into bowls.
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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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