Turkey Free Plum & Coconut Crumble
Juicy, jammy plums meet a golden, coconut-laced topping in this cozy fruit crumble that feels like pure comfort in a baking dish. The filling gets tossed with honey, fresh lemon juice, warming Ceylon cinnamon, and a touch of ginger before it bubbles away in the oven into something deeply fragrant and syrupy. Instead of a traditional oat-and-butter topping, the crumble is built from cassava flour, tapioca starch, and shredded coconut, all bound together with honey and solid coconut oil — the result is a beautifully crisp, slightly chewy crust that shatters at the edges and soaks up the plum juices underneath. Arrowroot starch does the quiet work of thickening the filling so you get luscious, glossy fruit rather than a watery pool. The whole thing comes together in one bowl for the filling and one for the topping, making cleanup genuinely painless. That ten-minute rest after baking is worth every second — the juices tighten up and the crumble sets into something you can actually scoop cleanly. Serve it warm on its own or with a generous spoonful of coconut cream for a dessert that feels indulgent without a single complicated step.
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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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