Cashew Free Plum & Coconut Crumble
Juicy, jammy plums bubbling beneath a golden, coconut-laced topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on honey, lemon juice, and warm Ceylon cinnamon to coax the best out of ripe plums, while arrowroot starch pulls everything into a glossy, spoonable sauce as it bakes. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all worked together with coconut oil until you get those satisfying coarse clumps that crisp up beautifully in the oven. There's not a nut in sight — no almonds, no pecans, and absolutely no cashews hiding in the topping — so it's genuinely safe for anyone navigating tree nut concerns without sacrificing any of that classic crumble texture. Letting it rest for ten minutes after baking is worth the patience; the filling thickens just enough to hold together when you scoop it. Serve it warm on its own or with a scoop of your favorite coconut-based ice cream for a dessert that feels indulgent but comes together with surprisingly humble ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!