Paraben Free Plum & Coconut Crumble
Juicy, jammy plums bubbling up through a golden, coconut-flecked topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Every ingredient here is straightforward and naturally sourced, which matters when you're trying to avoid synthetic preservatives and additives that sneak into so many packaged baking staples. The filling leans on honey and fresh lemon juice to coax out the plums' natural sweetness, while arrowroot starch thickens everything into a glossy, spoonable sauce without any chemical shortcuts. For the crumble, cassava flour and tapioca starch replace conventional flour and deliver a satisfyingly crisp, crumbly texture that holds its own against all that bubbling fruit. Coconut oil binds the topping together and adds a subtle richness that pairs beautifully with the shredded coconut running through every bite. Ceylon cinnamon and ginger round out the spice profile with warmth that feels intentional rather than generic. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly worth digging into.
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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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