Dairy Free Plum & Coconut Crumble
Juicy, jammy plums bubbling beneath a golden, coconut-scented crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to cool. The filling gets its silky body from arrowroot starch and a hit of brightness from fresh lemon juice, while Ceylon cinnamon and ginger add warm, layered spice without overwhelming the fruit. The topping skips butter entirely, using solid coconut oil worked into cassava flour, tapioca starch, and shredded coconut to build those satisfying coarse clumps that crisp up beautifully in the oven. Every ingredient is naturally free from dairy, so there's no swapping or substituting required — it's just a genuinely great crumble that happens to work for anyone avoiding it. The gaps in the topping aren't a mistake; they let the plum juices push through and caramelize at the edges, which is honestly the best part. Let it rest for a few minutes before you dig in and the filling tightens into something almost custardy beneath that crunchy lid.
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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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