Chestnut 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 topping skips traditional flour entirely, using cassava flour and tapioca starch instead, so the texture stays satisfyingly crumbly without relying on any tree nut-based ingredients that can sneak into store-bought crumble mixes or baking blends. Shredded coconut and solid coconut oil work together to create those irresistible coarse clumps that turn deep golden in the oven. Letting it rest for ten minutes after baking is worth every second — the filling thickens beautifully and the topping firms up just enough to hold its shape when you scoop it. Serve it warm on its own or with a generous pour of coconut cream for something truly special.
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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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