Vegetarian Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this crumble is the kind of dessert that makes people hover near the oven. The filling leans on ripe plums tossed with honey, lemon juice, and warming Ceylon cinnamon, while arrowroot starch pulls everything into a glossy, spoonable sauce as it bakes. The topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you those satisfying coarse clumps without a single grain of wheat in sight. Coconut oil stands in for butter and binds the crumble beautifully, so the result is crisp at the edges and tender underneath — no dairy required. The ten-minute rest after baking is worth every second of patience, since the filling thickens into something truly scoopable rather than soupy. Serve it warm on its own or with whatever creamy accompaniment you love, and don't be surprised when the dish comes back empty.
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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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