Gelatin 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 homemade crumble recipes sneak in gelatin-based thickeners or stabilizers, but this one keeps things completely clean by using arrowroot starch to bind the fruit filling and a cassava-and-tapioca base for the topping. The result is a beautifully set, glossy filling that holds together without any animal-derived gelling agents whatsoever. Shredded coconut and coconut oil give the crumble layer real texture and a subtle tropical richness, while Ceylon cinnamon and fresh ginger add warmth without overpowering the natural sweetness of the plums. Honey ties everything together in both the filling and the topping, so the flavor is layered and complex despite a genuinely short ingredient list. That ten-minute rest after baking is worth every second — the filling thickens into something almost spoonable and deeply satisfying. Serve it straight from the dish and don't be surprised when people ask for seconds.
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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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