Shellfish Free Plum & Coconut Crumble
Juicy, jammy plums bubbling beneath a golden, coconut-laced 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, brightened with lemon juice and warmed with Ceylon cinnamon and ginger, while arrowroot starch pulls everything into a glossy, spoonable sauce. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all brought together with honey and coconut oil for a topping that bakes up crisp at the edges and tender in the middle. Every single ingredient here is naturally free from shellfish and shellfish derivatives — no label-scanning required, just straightforward pantry staples. That resting period after baking is worth every impatient minute, since the filling thickens beautifully as it cools and makes each scoop cleaner and more satisfying. Serve it warm on its own or alongside whatever topping you love, and don't be surprised when people ask for seconds before they've finished their first bowl.
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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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