Breastfeeding Friendly Plum & Coconut Crumble
Juicy, jammy plums bubbling under a golden coconut crumble is the kind of dessert that feels indulgent but is built entirely from wholesome, nourishing ingredients. Ripe plums bring natural sweetness along with vitamin C and antioxidants, while honey adds gentle warmth without refined sugar — both solid choices when you're thinking carefully about what goes into your body during nursing. The crumble topping leans on cassava flour, tapioca starch, and shredded coconut, so it's grain-free and free from the dairy and gluten that can sometimes cause fussiness in sensitive babies. Coconut oil binds everything into those satisfying, coarse clumps that toast up beautifully in the oven, and a pinch of Ceylon cinnamon and ginger give the whole dish a subtle, warming depth. Arrowroot starch thickens the fruit filling naturally as it cools, so you get that gorgeous, spoonable texture without any cornstarch or additives. It's the kind of recipe you can feel genuinely good about eating a second helping of — warm from the dish, maybe with a little extra drizzle of honey on top.
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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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