Macadamia Free Plum & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(19)

Juicy, jammy plums bubbling beneath a golden, coconut-laced topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on honey, a squeeze of lemon, and warm Ceylon cinnamon to coax the best out of ripe plums, while arrowroot starch pulls the fruit juices into a glossy, spoonable sauce. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all worked together with coconut oil until you get those satisfying coarse clumps that bake up crisp and nutty-tasting without a single tree nut in sight. That makes this a genuinely safe pick for anyone navigating nut-free baking, where so many crumble recipes default to almond flour or mixed nut toppings. The technique is straightforward — toss, layer, scatter, bake — and the ten-minute rest at the end is worth every second as the filling thickens into something truly scoopable. Serve it warm on its own or with a dollop of coconut cream for a dessert that feels indulgent but comes together with pantry staples.

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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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