Pecan Free Plum & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(19)

Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this crumble is the kind of dessert that makes people lean in for a second helping before the first is even finished. The filling gets its glossy, syrupy texture from arrowroot starch and honey rather than refined sugar, while a bright hit of lemon juice and warm Ceylon cinnamon keep the fruit from tasting flat or one-dimensional. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, which come together with coconut oil into those satisfying, coarse clumps that toast up beautifully in the oven. For anyone navigating tree nut allergies or sensitivities, crumbles can be a minefield — most recipes lean heavily on almond flour or chopped nuts for texture, but this one delivers every bit of that crunch without going anywhere near them. The gaps in the topping aren't a mistake; they let the plum juices push through and caramelize slightly at the edges, which is honestly the best part. Let it rest for a few minutes after it comes out of the oven and the filling tightens into something almost spoonable. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that feels genuinely indulgent.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!