Yeast 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 leans on honey, a squeeze of lemon, and warm Ceylon cinnamon and ginger to coax the best out of ripe stone fruit, while arrowroot starch helps it set into a glossy, spoonable sauce. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut, all worked with solid coconut oil until you get those irresistible coarse, pea-sized clumps that bake up crisp and golden. Because every ingredient here is naturally free from any fermented or leavening agents, it's a genuinely worry-free bake — no label-scanning required. Crumbles can sometimes feel like a cheat dessert, but the layered spice and coconut topping here make it feel genuinely special. Let it rest for a few minutes after it comes out of the oven so the filling tightens up and every scoop holds together beautifully.
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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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