Hazelnut Free Plum & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(19)

Juicy, jammy plums bubbling up through a golden, coconut-laced topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on honey, lemon juice, and warm Ceylon cinnamon to coax the best out of ripe plums, while arrowroot starch pulls the juices into a glossy, spoonable sauce. The topping skips traditional oats and butter entirely, using cassava flour, tapioca starch, shredded coconut, and solid coconut oil to build those satisfying, crumbly clumps. For anyone navigating tree nut allergies, crumbles can be a minefield — almond flour and hazelnut meal show up constantly in "healthier" versions — so this one is a genuine relief to find. Every ingredient here is straightforward, and the method is as simple as tossing, mixing, and scattering. That ten-minute rest after baking is worth every second of patience, letting the filling thicken into something truly scoopable. Serve it warm and don't be shy about a generous pour of coconut cream alongside.

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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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