Pregnancy Friendly Plum & Coconut Crumble
Ripe, jammy plums bubbling under a golden, coconut-scented crumble — this dessert is the kind of thing that makes the whole kitchen smell incredible. The filling leans on honey and a touch of Ceylon cinnamon and ginger, which gives it warmth without any of the harsher spices that can be harder to tolerate during pregnancy. Arrowroot starch thickens the fruit juices naturally as everything bakes, so you get that glossy, spoonable filling without any cornstarch or refined additives. The crumble itself is built on cassava flour and tapioca starch, keeping it grain-free and easy to digest, while shredded coconut and solid coconut oil create those irresistible, clumpy, golden clusters on top. Every ingredient here is straightforward and intentional — no artificial flavors, no mystery thickeners, just real food that happens to taste like a proper treat. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something perfectly scoopable, especially with a little coconut cream alongside.
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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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