Sesame Free Plum & Coconut Crumble
Juicy, jammy plums bubbling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven. The filling gets its glossy, syrupy texture from arrowroot starch and a hit of lemon juice, while warm Ceylon cinnamon and ginger give it a gentle, aromatic depth that feels anything but ordinary. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with honey and coconut oil into those satisfying, pea-sized clumps that bake up crisp and golden at the edges. For anyone navigating sesame allergies, fruit crumbles can be a minefield — many store-bought or restaurant versions sneak in tahini, sesame-laced granola toppings, or oils with shared-equipment warnings. Every single ingredient here is naturally free of that concern, so you can focus on the good stuff. Let the filling bubble up through the gaps in the topping, rest it for ten minutes so everything thickens just right, and serve it warm — ideally with something cold and creamy 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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