Gluten Free Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this is the kind of dessert that makes people ask for seconds before they've finished their first bowl. The filling leans into the natural sweetness of ripe plums, brightened with lemon juice and warmed by Ceylon cinnamon and ginger, while arrowroot starch pulls everything into a glossy, spoonable sauce as it bakes. The crumble itself is built on cassava flour and tapioca starch, which together create that satisfying sandy, clumpy texture you want without a single grain of wheat in sight. Shredded coconut and coconut oil add richness and a subtle tropical note that pairs beautifully with the tart fruit underneath. This is the kind of recipe that proves grain-free baking doesn't require compromise — the topping goes genuinely golden and crisp at the edges, not pale and soft. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly irresistible, perfect served warm on its own or with a scoop of your favorite dairy-free ice cream.
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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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