Emulsifier Free Plum & Coconut Crumble
Juicy, jammy plums bubbling beneath a golden, coconut-flecked topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Every ingredient here is completely clean and straightforward, which matters when you're trying to avoid the synthetic additives and emulsifiers that sneak into so many packaged baking mixes and store-bought crumble toppings. The topping comes together with cassava flour, tapioca starch, shredded coconut, honey, and solid coconut oil — nothing processed, nothing hidden. Working the coconut oil in with your fingertips creates those satisfying coarse clumps that bake up crisp and golden at the edges while staying a little tender underneath. The filling relies on arrowroot starch rather than cornstarch or any thickening blend, so it sets up beautifully as the dish cools without any additives doing the heavy lifting. Ceylon cinnamon and fresh ginger give the plums a warm, aromatic depth that feels genuinely special for such a simple recipe. Let it rest for a few minutes after it comes out of the oven and the fruit juices pull together into something almost syrupy — absolutely worth the wait.
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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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