Lupin Free Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on honey, lemon juice, and a touch of Ceylon cinnamon and ginger to coax out the natural sweetness of ripe plums without masking their bright, slightly tart character. What makes this crumble stand out is the topping: cassava flour and tapioca starch replace any grain or legume-based flour entirely, while shredded coconut and coconut oil give it a satisfying crunch and a subtle tropical richness. Lupin flour has quietly crept into a surprising number of gluten-free baking blends and crumble mixes on store shelves, so making your own from scratch with clearly labeled ingredients is genuinely the safest move. The technique is simple — work the coconut oil into the dry ingredients until you get coarse, pea-sized clumps, then scatter it loosely over the fruit so the juices can bubble up through the gaps as it bakes. A short rest after it comes out of the oven lets the arrowroot-thickened filling set just enough to scoop cleanly. Serve it warm on its own or alongside your favorite dairy-free topping for a dessert that feels indulgent without any of the ingredient stress.
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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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