Artificial Food Coloring Free Plum & Coconut Crumble
Ripe plums are one of those fruits that practically beg to be baked, and this crumble lets them shine with nothing but honey, lemon juice, warm Ceylon cinnamon, and a touch of ginger coaxing out their natural depth. Every ingredient here is whole and recognizable — no dyes, no synthetic additives, no mystery colorants hiding in a boxed topping mix. The crumble itself is built from cassava flour, tapioca starch, and unsweetened shredded coconut, all bound together with coconut oil and honey into those satisfying, golden, pea-sized clumps that crisp up beautifully in the oven. As it bakes, the plum juices bubble up through the gaps in the topping, creating that gorgeous, jammy contrast between soft fruit and crunchy crust. Arrowroot starch does the quiet work of thickening the filling so it holds together when you scoop it, without any of the processed thickeners that can sneak unwanted additives into your dessert. It's the kind of dish that looks impressive straight out of the oven but asks very little of you — just good fruit, simple pantry staples, and about ten minutes of patience before you dig in.
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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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