Ripe plums are one of summer's great underrated baking fruits, and here they really shine — their natural tartness softens into a jammy, bubbling filling that smells incredible as it comes out of the oven. A touch of honey, lemon juice, and warm Ceylon cinnamon coax out every bit of the fruit's depth without masking it. The crumble on top leans on cassava flour, tapioca starch, and shredded coconut for a topping that bakes up golden and satisfyingly crunchy, with no grains or refined sugar in sight. Coconut oil brings it all together into those coarse, pea-sized clumps that are the hallmark of a great crumble — crisp at the edges and slightly chewy in the middle. This kind of dessert fits naturally into a plant-forward, whole-food approach to eating because every ingredient is doing honest work: real fruit, natural sweeteners, and wholesome starches. Letting it rest for ten minutes before serving is worth the patience — the filling thickens beautifully and the whole dish becomes easier to scoop and serve. It's the kind of rustic, fruit-forward dessert that feels indulgent but leaves you feeling genuinely good about what you just ate.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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