Pescatarian Plum & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(19)

Ripe, juicy plums are the star here, softened in the oven until their natural sweetness deepens and their ruby-red juices bubble up through a golden, coconut-flecked topping. A touch of honey, warm Ceylon cinnamon, and a hint of ginger bring the filling together in a way that feels both comforting and a little unexpected. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, which gives it a satisfyingly crisp, slightly chewy texture that's genuinely different from a standard oat-based topping. Coconut oil binds everything into those perfect coarse clumps that toast beautifully in the oven without any butter or dairy required. This is the kind of dessert that looks impressive straight out of the baking dish but comes together with minimal effort and a single bowl for each component. Letting it rest for ten minutes before serving is worth the wait — the filling thickens just enough to scoop cleanly, and the contrast between the jammy fruit and the crunchy topping is exactly what a great crumble should be.

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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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