Carrageenan Free Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Many packaged desserts and even some store-bought fruit fillings sneak in additives like carrageenan as a thickener or stabilizer, so making this from scratch puts you fully in control of what goes into the dish. Here, arrowroot starch does the thickening work naturally, binding those sweet plum juices into a luscious, glossy filling without any questionable additives. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with honey and coconut oil for a topping that bakes up beautifully crisp at the edges while staying a little tender in the middle. Ceylon cinnamon and fresh ginger add warmth without overpowering the bright, tart fruit underneath. Letting it rest for ten minutes after baking is worth the wait — the filling tightens just enough to scoop cleanly and hold its shape in the bowl. Serve it as-is or alongside your favorite dairy-free topping for a dessert that feels genuinely indulgent.
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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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