Xanthan Gum Free Plum & Coconut Crumble
Juicy, jammy plums bubbling beneath a golden, coconut-studded topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling gets its glossy, luscious texture from arrowroot starch rather than any gum-based thickener, so you get that perfect saucy consistency without anything artificial doing the work. On the crumble side, cassava flour and tapioca starch team up with shredded coconut and solid coconut oil to create a topping that bakes up genuinely crisp and clumpy — no xanthan gum needed to hold it together. Honey sweetens both layers naturally, while Ceylon cinnamon and a hint of ginger give the whole thing a warm, slightly spiced depth that pairs beautifully with the tartness of ripe plums. Letting it rest for ten minutes after baking is the move — the juices thicken just enough so every scoop holds together instead of running all over the plate. Serve it as-is or with a scoop of your favorite coconut ice cream for something truly special.
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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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