Rye Free Plum & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on honey, lemon juice, and warm Ceylon cinnamon to coax the best out of ripe plums, while arrowroot starch pulls the juices into a glossy, luscious sauce as it bakes. The topping skips any grain-based flour entirely, using cassava flour and tapioca starch instead, which means anyone avoiding rye can dig in without a second thought. Shredded coconut and solid coconut oil give the crumble real texture — those coarse, pea-sized clumps turn beautifully golden in the oven and stay satisfyingly crisp even as the fruit bubbles up through the gaps. It's a surprisingly simple bake that looks and tastes far more impressive than the effort involved. Let it rest for a few minutes before serving so the filling has a chance to thicken up, then spoon it out warm and enjoy every bite.

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
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
See all
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!