MSG Free Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-scented topping — this crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. Every ingredient here is whole and straightforward, which means no hidden flavor enhancers, no processed shortcuts, and nothing that doesn't belong. The filling leans on honey, fresh lemon juice, and warm Ceylon cinnamon to coax out the natural sweetness of ripe plums, while arrowroot starch quietly thickens everything into a glossy, spoonable sauce. The crumble itself comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil — worked into rough, pea-sized clumps that bake up crisp and nutty at the edges. Letting it rest for ten minutes after it comes out of the oven is the move that takes it from good to great, giving the filling just enough time to set into something scoopable and rich. Serve it warm on its own or with a generous spoonful of coconut cream for a dessert that feels genuinely indulgent without a single ingredient you'd need to second-guess.
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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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