Mushroom Free Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-laced topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling leans on ripe plums tossed with honey, lemon juice, and warm Ceylon cinnamon, while arrowroot starch pulls the fruit juices into a glossy, spoonable sauce as it bakes. The topping comes together with cassava flour, tapioca starch, and shredded coconut, all worked into coarse clumps with solid coconut oil for that irresistible crunch. Every single ingredient here is naturally free from fungi-derived additives or mushroom-based thickeners — no label-scanning required. It's a genuinely clean, plant-forward dessert that doesn't ask you to compromise on texture or flavor. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly special, perfect served warm on its own or with a scoop of your favorite frozen treat.
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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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