High Fructose Corn Syrup Free Plum & Coconut Crumble
Ripe plums are one of summer's great underrated baking fruits, and when they're tossed with honey, lemon juice, warm Ceylon cinnamon, and a touch of ginger, they turn into something genuinely spectacular in the oven. The filling gets jammy and glossy as it bakes, with the arrowroot starch doing quiet, efficient work to bring it all together without any refined additives. The crumble on top is built from cassava flour, tapioca starch, and unsweetened shredded coconut, all bound with coconut oil and honey — so every bit of sweetness here comes from real, whole sources rather than the processed syrups that sneak into so many packaged desserts and even some baking mixes. Working the coconut oil into the dry ingredients by hand creates those satisfying coarse clumps that toast up golden and slightly crisp at the edges while staying a little tender underneath. As it bakes, the plum juices bubble up through the gaps in the topping, which is exactly what you want to see. Letting it rest for ten minutes before serving is worth the patience — the filling thickens just enough to scoop cleanly into bowls, ideally with something cold and creamy alongside.
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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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