Chicken Free Plum & Coconut Crumble
Juicy, jammy plums meet a golden, coconut-laced topping in this dessert that feels indulgent but comes together with surprisingly wholesome ingredients. The filling gets tossed with honey, fresh lemon juice, and warm Ceylon cinnamon before the arrowroot starch works its quiet magic, thickening those gorgeous purple juices into something almost syrupy as it bakes. The crumble itself is built on cassava flour and tapioca starch, which gives it a satisfying crunch without any grain or gluten, while the shredded coconut adds a subtle tropical sweetness that pairs beautifully with the tart plums. Coconut oil binds everything into those rustic, pea-sized clumps that turn golden and crisp in the oven — the kind of topping you'll want to eat straight off the pan. This is a naturally meat-free dessert through and through, with zero need to swap or substitute a single thing. Let it rest for a few minutes after it comes out of the oven so the filling can settle into that perfect, spoonable consistency. Serve it warm on its own or with a scoop of your favorite frozen treat alongside.
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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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