Low Sodium Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

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Ingredients

6 servings

For the filling

2 ½ lb fresh peaches (about 6 medium), peeled and sliced ½-inch thick
Fresh Large Yellow Peach Premium Yellow Peaches Kroger Fresh Peaches in 2 LB Bag Simple Truth Organic™ Frozen Sliced Peaches Fresh Small Peach
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2 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
½ cup unsweetened shredded coconut
3 tbsp honey
3 tbsp coconut oil, solid
¼ tsp ground ceylon cinnamon
¼ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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, combine the sliced peaches, 2 tbsp honey, arrowroot starch, lemon juice, 1/2 tsp Ceylon cinnamon, and 1/4 tsp ginger. Toss until the peaches are evenly coated and the starch is no longer visible as dry powder. Transfer to the prepared baking dish and spread into an even layer.

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