Rice 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-laced topping — this crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. The filling leans on arrowroot starch to thicken those gorgeous plum juices without any grain-based thickeners, while the topping swaps traditional oats or flour for cassava flour, tapioca starch, and shredded coconut. The result is a crumble that's every bit as satisfying as the classic — crisp and clumpy on top, soft and syrupy underneath. Coconut oil binds the topping into those perfect coarse clumps that toast beautifully in the oven, and a touch of Ceylon cinnamon and ginger in the filling keeps the flavor warm and a little complex. It's genuinely hard to believe there's no rice flour or rice-based starch anywhere in the mix, because the texture is spot-on. Let it rest for a few minutes after baking so the filling tightens up, then serve it straight from the dish — ideally with something cold and creamy alongside.

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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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