Vegan Plum & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Juicy plum wedges bake down into a jammy, bubbling filling, brightened with lemon juice and warmed with cinnamon and ginger. The crumble topping is where this one really shines — cassava flour, tapioca starch, and shredded coconut work together into coarse, sandy clumps that bake up golden and crisp against the soft fruit underneath. Coconut oil gives that topping its rich, crumbly texture, so every spoonful has real contrast between tender stewed plums and a crunchy, toasted-coconut crust. It's a dish that leans entirely on fruit, warm spice, and pantry starches for its structure, which makes it a genuinely easy fit for a plant-based table. Serve it warm with a rest of ten minutes so the juices settle into that perfect syrupy consistency. A great option to add to your vegan dessert rotation, especially when plums are in season.

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Ingredients

6 servings

For the filling

2 lbs ripe plums (about 8 medium), pitted and cut into ¾-inch wedges
Red Plums Fresh Plums Kroger Fresh Plums in 2 LB Bag Black Plum Tree Ripened Black Plums
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3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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