BHA & BHT Free Plum & Coconut Crumble
Juicy, jammy plums bubbling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The filling leans on honey and a touch of lemon juice to let the fruit shine, while arrowroot starch pulls everything into a glossy, spoonable consistency that sets up beautifully as it cools. Avoiding BHA and BHT can be genuinely tricky with packaged baked goods and processed fats, but every ingredient here is straightforward and clean — coconut oil, cassava flour, tapioca starch, and shredded coconut do all the heavy lifting without any synthetic preservatives in sight. Ceylon cinnamon and ground ginger add warmth without overwhelming the plums, and the crumble itself comes together with just your fingertips or a pastry cutter. Those little gaps in the topping aren't a mistake — they let the deep purple fruit juices bubble up through the crust, which is honestly half the appeal. Let it rest for ten minutes before you dig in and the filling thickens into something truly special.
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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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