Oats Free Plum & Coconut Crumble
Juicy, jammy plums bubbling under a golden, coconut-scented topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans into the natural sweetness of ripe plums, brightened with lemon juice and warmed with Ceylon cinnamon and ginger, while arrowroot starch pulls everything into a glossy, spoonable sauce. The real magic is in the topping: cassava flour and tapioca starch stand in for the usual rolled oats, delivering that satisfying crunch without a single grain in sight. Shredded coconut adds chew and a subtle tropical note that plays beautifully against the tart fruit underneath. For anyone navigating an oat sensitivity or intolerance, crumbles are often a frustrating no-go since the topping is traditionally built around them — this recipe solves that problem completely and without compromise. Work the coconut oil in with your fingertips until you get those coarse, pea-sized clumps, and let the oven do the rest. Serve it warm after a short rest so the filling has time to thicken, and don't be surprised if people ask for seconds before they even finish their first bowl.
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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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