Seeds Free Plum & Coconut Crumble
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 into the natural sweetness of ripe plums, with honey, lemon juice, and warm Ceylon cinnamon pulling everything together into a glossy, spoonable fruit base. For the crumble, cassava flour and tapioca starch stand in for conventional oat or nut-based toppings, which means anyone navigating seed-free eating can dig in without second-guessing the ingredient list. Shredded coconut and solid coconut oil give the topping real texture — those coarse, pea-sized clumps bake up crisp at the edges while staying just a little tender underneath. Arrowroot starch in the filling does the quiet work of thickening those gorgeous plum juices so every scoop holds together beautifully. Let it rest for ten minutes after it comes out of the oven and the payoff is even better — the filling sets just enough to make serving clean and satisfying. It's a genuinely crowd-pleasing bake that happens to work for a restrictive diet, not the other way around.
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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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