Nightshade Free Plum & Coconut Crumble
Fruit-forward desserts are often the easiest to adapt for a nightshade-free lifestyle, and this plum crumble is proof that "free from" doesn't mean free from flavor. Ripe plums are tossed with honey, lemon juice, warming Ceylon cinnamon, and a touch of ginger before being blanketed in a golden, coconut-studded topping — the kind that crackles at the edges and lets the jewel-colored juices bubble up through the gaps. Instead of oats or wheat flour, the crumble leans on cassava flour, tapioca starch, and shredded coconut, which together create a texture that's genuinely crisp and satisfying. Coconut oil binds everything into those coarse, pea-sized clumps that are the hallmark of a great crumble, and arrowroot starch keeps the filling jammy rather than watery. The whole thing comes together in one baking dish with minimal fuss, and that ten-minute rest after it comes out of the oven is worth every second — the filling tightens into something almost glossy and spoonable. Serve it warm on its own or with a scoop of your favorite coconut cream for a dessert that feels genuinely indulgent.
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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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