Turmeric 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 be done. The filling gets its silky body from arrowroot starch and a touch of honey, while Ceylon cinnamon and ginger add warmth without overwhelming the fruit's natural sweetness. The topping leans on cassava flour, tapioca starch, and shredded coconut worked together with coconut oil until it forms those irresistible coarse clumps that bake up crisp at the edges and tender in the middle. Every single ingredient here is naturally free of turmeric — no spice blends, no curry-adjacent shortcuts, nothing that requires label-checking or substitution. That matters more than it sounds, because turmeric has a way of sneaking into pre-made spice mixes and even some store-bought baking blends. Here, you're working with clean, whole ingredients from start to finish, so you can serve this confidently to anyone avoiding that spice. Let it rest those ten minutes before you dig in — the filling tightens up beautifully and makes every scoop worth the wait.
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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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