Preheat the oven to a 400 degree F broil. Ensure the top rack is at least 6 inches from the heating element.
In a 10- or 12-inch cast iron skillet, heat the coconut oil or lard over medium heat.
Add the sliced pears to the skillet and toss with the lemon juice. Cook until medium-soft, about 5 minutes, stirring every couple of minutes.
Add the plums, cinnamon and sea salt to the skillet. Cook for 10 more minutes, continuing to stir every couple of minutes, until the fruit is softened and has released thick juices.
Meanwhile, make the crumble. In a food processor, combine the cranberries, coconut flour, and coconut oil for 15 seconds until the cranberries are sticky and have a medium-coarse texture. Add the lemon zest, sea salt and plantain chips and process for an additional 10 to 15 seconds until the chips are finely crumbled and combined with the cranberries.
Sprinkle the crumble topping into an even layer on the fruit. Broil for 60 to 90 seconds until the crumble is golden being cautious not to burn it.
Remove from the oven and let cool 5 to 10 minutes before serving in individual dishes with a scoop of coconut whipped cream or ice cream, if desired.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/pear-plum-cranberry-crumble/