Artificial Flavors Free Plum & Coconut Crumble
Ripe plums baked down into a jammy, bubbling filling with warm cinnamon and ginger is one of those desserts that makes the whole kitchen smell incredible. Every ingredient here is exactly what it says it is — fresh fruit, honey, coconut oil, and a handful of pantry staples — so there's no guessing what's hiding behind a "natural flavor" label. The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut, giving you a golden, slightly crispy crust that's genuinely satisfying without relying on anything synthetic to get there. Arrowroot starch thickens the plum juices into a glossy, spoonable filling that bubbles up through the gaps in the topping as it bakes — a beautiful thing to pull out of the oven. A short rest after baking lets everything settle into the perfect scoopable texture, whether you're serving it plain or with something cold on top. It's the kind of fruit dessert that feels both rustic and a little special, and you made it entirely from real, recognizable ingredients.
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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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