Coconut Plum Crumble (Paleo)

September 27, 2013

Coconut Plum Crumble 3

Crumbles, crisps, buckles… They all have 2 things in common. 1) They make tasty use of whatever fruit is in season and 2) they’re topped with gluten, in one way or another. The latter is why I’ve been deprived of these baked fruit desserts for quite some time. Sure, I could use almond or coconut flour, but as most of you know, I try not to veer in that direction.

Hence, this paleo coconut plum crumble. The macaroon-like coconut topping (with some sliced almonds for more texture and flavour) provides that satisfying contrast to the soft fruit below. The combination results in a delicious fruit dessert, wherein you can substitute whichever fruit you bring home from the farmer’s market. If you’d like, enjoy it with a scoop of vanilla ice cream, some whipped cream, or crème fraîche.

Coconut Plum Crumble

Coconut Plum Crumble 4



  • 2 cups unsweetened shredded coconut, lightly toasted*
  • 1/2 cup sliced almonds
  • 2 egg whites
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup honey
  • ice cream, crème fraîche, or whipped cream (optional)

* Lightly toast the shredded coconut on a parchment lined baking sheet, just until starting to show colour (a few minutes at 350°F).


  • 3 pounds plums (preferably Italian prune plums, but can substitute whichever variety is available), pitted and quartered lengthwise
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon



1) Place egg whites, vanilla, salt, cinnamon, and honey in a large bowl. Whisk until well combined and frothy.

2) Add the coconut and sliced almonds, stirring until well coated.

3) Spread the mixture out evenly in a single layer on a parchment lined baking sheet. Pat the mixture down firmly so that it sticks together. (It will only take up a  portion of the baking sheet).

4) Bake topping for approximately 20 minutes, until just lightly golden. Remove from oven and allow to cool.


1) Preheat oven to 350°F.

2) Combine plums, honey, and cinnamon in a 9”x13” shallow baking dish.

3) Crumble the topping evenly over the plums.

4) To prevent the topping from burning, tent some aluminum foil over the baking dish (do not wrap it tightly as the steam will cause the topping to moisten).

5) Place the baking dish in the oven and bake for approximately 30 minutes until the plums are bubbling in their juices.

6) Remove baking dish from the oven. Allow to cool for approximately 10 minutes, then serve (ice cream, crème fraîche, or whipped cream optional – if you do indulge, drizzle some of the plum juice over top).

If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!

Shared with Fight Back Fridays.

Coconut Plum Crumble 2

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Vittoria July 8, 2015 at 4:53 PM

Made this tonight and it turned out great! Used maple syrup in the filling instead of honey and added chopped fresh ginger and 1 TBS of tapioca flour (the plums had been frozen, so were very wet). Will definitely make again! Next time I would even add a few more chopped nuts – like walnuts and/or pecans – for a bit more crunch. Love that it’s not too sweet at all – so if you want it for dessert, you can add some ice cream to cut the sourness of the plums – but if you want it for breakfast, you can have it as is or with yogurt, almond milk, etc. Wonderful!! Thank you so much for the wonderful recipe.


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