Nutmeg Free Plum & Coconut Crumble
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, a squeeze of lemon, and warm Ceylon cinnamon with a hint of ginger, so every bite is bright and fragrant without any of the musky warmth that nutmeg brings. That distinction matters more than you might think, since so many crumble and crisp recipes default to a pinch of nutmeg out of habit, and finding one that's genuinely free of it — not just "optional" — can take real effort. The topping swaps conventional flour for cassava and tapioca starch, then folds in shredded coconut and coconut oil to create those irresistible coarse, golden clumps. As it bakes, the fruit juices push up through the gaps and caramelize slightly at the edges, which is exactly the kind of thing that makes people go back for seconds. A short rest after it comes out of the oven lets the filling thicken just enough to scoop cleanly, though honestly it's hard to wait that long.
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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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