Lactose Free Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. 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 as it bakes. The topping skips butter entirely, using solid coconut oil instead to bind cassava flour, tapioca starch, and shredded coconut into satisfyingly craggy, crisp clusters. That swap is what makes this work so well for anyone avoiding dairy — there's no compromise in texture, just a subtly tropical richness that actually makes the crumble better. A few gaps in the topping are intentional, letting those deep-purple fruit juices bubble up around the edges in the most satisfying way. Let it rest for ten minutes after it comes out of the oven and the filling tightens into something scoopable and lush. Serve it warm on its own or with a dairy-free scoop alongside, and it will disappear fast.
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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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