Citric Acid Free Plum & Coconut Crumble
Ripe plums baked down into a bubbling, jammy filling with warm cinnamon and ginger, all topped with a golden coconut crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. For anyone navigating a citric acid sensitivity, fruit-based desserts can feel like a minefield, since many packaged sweets and preserves sneak in citric acid as a preservative or flavor enhancer. Here, everything is straightforward and clean: fresh plums, honey, arrowroot starch, and a splash of lemon juice do all the work without any hidden additives to worry about. The crumble itself leans on cassava flour, tapioca starch, and shredded coconut for a topping that bakes up beautifully crisp and golden — no wheat, no mystery ingredients, just honest pantry staples. Coconut oil binds it all into those satisfying coarse clumps that shatter when you dig in with a spoon. A short rest after baking lets the filling thicken just enough so every scoop holds together with that perfect ratio of tender fruit to crunchy topping. It's the kind of simple, feel-good bake you'll want to make on repeat all through stone fruit season.
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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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