Mustard Free Plum & Coconut Crumble
Juicy, jammy plums bubbling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The filling gets its silky body from arrowroot starch and a touch of honey, while fresh lemon juice and warm Ceylon cinnamon keep the fruit tasting bright rather than cloying. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coarse, rustic clumps that bake up crisp at the edges and tender in the middle. Every single ingredient here is naturally free from mustard in any form — no spice blends, no pre-made mixes, no condiments hiding in the background — so you can relax and just enjoy the process. That ten-minute rest after baking is worth every second of patience, as the plum juices thicken into a glossy, spoonable sauce that pools beautifully around each scoop. Serve it warm on its own or with a dollop of something creamy on top, and don't be surprised when the dish comes back empty.
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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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