Gut Friendly Plum & Coconut Crumble
Ripe plums are one of those fruits that absolutely transform in the oven, turning jammy and deeply fragrant in a way that feels almost indulgent. This crumble leans into that magic with a filling seasoned by honey, fresh lemon juice, warming Ceylon cinnamon, and a touch of ginger — all thickened naturally with arrowroot starch so you get a glossy, bubbling fruit base without anything harsh or hard to digest. The topping swaps conventional flour for cassava and tapioca starch, which work together with shredded coconut and solid coconut oil to create those irresistible golden clumps that crunch at the edges and go slightly chewy in the middle. Every ingredient here is chosen with a sensitive gut in mind, so there's no guesswork about whether a shortcut ingredient is going to cause problems later. The whole thing bakes until the juices are actively bubbling and the topping is set and golden, then rests just long enough for the filling to thicken into something truly spoonable. Serve it warm and let the coconut-kissed crumble do all the talking.
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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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