Peanut Free Plum & Coconut Crumble
Ripe plums are one of summer's most underrated baking fruits, and this crumble lets them absolutely shine. As they roast, the wedges soften into jammy, bubbling pools of juice spiked with warm Ceylon cinnamon and ginger — a filling that smells incredible the moment it hits the oven. The topping is built from cassava flour, tapioca starch, and shredded coconut, all worked together with honey and solid coconut oil until it forms those satisfying coarse clumps that toast up golden and slightly crisp at the edges. Because every ingredient here is naturally free from peanuts and tree nut cross-contact concerns, you can skip the label-scanning stress that often comes with packaged crumble mixes or pre-made desserts. The gaps in the topping aren't a mistake — they let the plum juices bubble up through the crust, creating little caramelized pockets that are honestly the best part. A short rest after baking lets the filling thicken just enough so it scoops cleanly and doesn't run all over the bowl. Serve it warm on its own or with a scoop of your favorite coconut-based ice cream for a dessert that feels genuinely special.
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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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