Black Pepper Free Plum & Coconut Crumble
Juicy, jammy plums bubbling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling leans on honey, a touch of Ceylon cinnamon, and fresh ginger to coax out the natural sweetness of ripe plums, while arrowroot starch pulls everything into a glossy, thick sauce as it bakes. Avoiding black pepper is genuinely easy here because the warmth comes entirely from ginger and cinnamon, so there's no need to swap or skip anything — the spice balance is already dialed in. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, which come together with coconut oil and honey into satisfying, craggy clusters that toast up beautifully in the oven. Those little gaps in the topping aren't a mistake — they let the plum juices bubble up and caramelize at the edges, which is honestly the best part. A short rest after baking lets the filling thicken just enough so every scoop holds together on the plate. Serve it warm and don't be surprised when people ask for seconds.
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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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