Seed Oil Free Plum & Coconut Crumble

Ripe, jammy plums bubbling beneath a golden, coconut-laced topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. Every ingredient here is intentionally chosen, with coconut oil doing all the work that butter or vegetable shortening would typically handle, and doing it beautifully. The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut, giving it a crisp, slightly chewy texture that's genuinely hard to stop eating. Arrowroot starch thickens the plum filling naturally, so the juices turn glossy and syrupy rather than watery — no cornstarch, no refined additives. A touch of Ceylon cinnamon and fresh ginger in the filling adds warmth without overpowering the bright, tart fruit. Letting it rest for ten minutes after baking is the move that pulls everything together, so the filling sets just enough to scoop cleanly. Serve it as-is or with a dollop of coconut cream for something that feels genuinely indulgent.

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