Eggless Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-flecked topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on ripe plums tossed with honey, lemon juice, and warm Ceylon cinnamon, with arrowroot starch doing the quiet work of pulling those fruit juices into a glossy, spoonable sauce. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all brought together with honey and solid coconut oil — no eggs needed anywhere in the recipe, which makes it naturally simple to pull off without any substitutions or workarounds. Working the coconut oil in with your fingertips until you get coarse, pea-sized clumps is the key move; those irregular bits bake up with crispy edges and a slightly chewy center that pairs beautifully with the soft fruit underneath. A short rest after baking lets the filling thicken just enough so every scoop holds together on the spoon. Serve it warm on its own or alongside a scoop of your favorite coconut ice cream for something that feels genuinely 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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