Capsaicin Free Plum & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(19)

Sweet, jammy plums bubbling up through a golden, coconut-scented crumble is the kind of dessert that makes everyone lean in for a closer look. The filling gets its depth from honey, a touch of Ceylon cinnamon, and fresh ginger — warm, aromatic flavors that have nothing to do with heat or spice, making this a genuinely comfortable choice for anyone avoiding capsaicin. Arrowroot starch thickens the fruit juices into a glossy, luscious sauce that pools beautifully around the topping as it bakes. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with coconut oil and honey into satisfying, craggy clumps that turn crisp and golden in the oven. That intentional unevenness in the topping is actually the secret — the gaps let the plum juices bubble up and caramelize slightly at the edges, adding even more flavor. A short rest after baking lets everything settle into the perfect scoopable consistency, whether you serve it plain or with a cool dollop alongside.

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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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