Celery Free Plum & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(19)

Ripe, jammy plums bubbling under a golden, coconut-scented topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on honey, lemon juice, and a touch of Ceylon cinnamon and ginger to coax out the natural sweetness of the fruit, while arrowroot starch helps everything set into a luscious, spoonable consistency. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, which come together with coconut oil and honey to form those irresistible coarse, golden clumps. There's no celery or celery-derived ingredient anywhere in this recipe — not in the filling, not in the topping — so it's a genuinely worry-free bake from start to finish. The loose, uneven crumble layer lets the plum juices bubble up through the gaps, creating those caramelized, sticky edges that are honestly the best part of any fruit crumble. Let it rest for a few minutes after it comes out of the oven and the filling tightens up beautifully, making it easy to scoop and serve.

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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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