Red Meat Allergy Friendly Plum & Coconut Crumble
Juicy, jammy plums bubbling beneath a golden, coconut-scented crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to be done. The filling gets its silky body from arrowroot starch and a touch of honey, while fresh lemon juice and warm Ceylon cinnamon keep the fruit tasting bright rather than cloying. The topping leans on cassava flour, tapioca starch, and shredded coconut in place of conventional ingredients, so the texture is satisfyingly crumbly and crisp without any grain or dairy in sight. Coconut oil brings everything together into those perfect coarse clumps that toast up beautifully at 375°F. Because every component here is naturally free of animal proteins beyond what's in the honey, there's no need to scrutinize labels or worry about hidden meat-derived additives — a real relief when dessert should just be dessert. Let it rest for a few minutes after it comes out of the oven so the filling tightens up and every spoonful holds together. Serve it warm on its own or with a scoop of your favorite coconut-based ice cream for something truly 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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