Paleo Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. The filling gets its glossy, thick texture from arrowroot starch and a squeeze of fresh lemon juice, so there's no cornstarch or refined sugar in sight. For the crumble, cassava flour and tapioca starch stand in beautifully for conventional flour, delivering that satisfying crunch without any grains or gluten. Solid coconut oil is worked into the dry mixture until it forms coarse, pea-sized clumps — the same technique as a classic crumble, just with ingredients that stay true to ancestral eating principles. Ceylon cinnamon and ground ginger weave through both layers, tying the whole thing together with warm, fragrant depth. Letting it rest for ten minutes after it comes out of the oven is the move — the filling tightens up just enough to scoop cleanly and pool around every bite of topping. Serve it as-is or with a drizzle of coconut cream for something 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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