Walnut Free Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on ripe plums tossed with honey, lemon juice, warm Ceylon cinnamon, and a touch of ginger, so every bite is bright and deeply fruity without being overly sweet. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coarse clumps with coconut oil and honey — no tree nuts anywhere in the mix, which makes it a genuinely safe choice for anyone navigating nut-free baking. Crumbles can be a sneaky source of hidden walnuts or mixed nut toppings, especially in restaurant or store-bought versions, so making this one from scratch puts you fully in control. The gaps in the crumble layer are intentional — they let the plum juices bubble up and caramelize slightly at the edges, giving you that irresistible contrast of crisp topping and saucy fruit underneath. A short rest after baking lets the filling thicken just enough so it scoops cleanly rather than running all over the plate.
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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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