AIP Friendly Peach & Coconut Crumble
Warm, bubbling peach filling topped with a golden, coconut-scented crumble — this dessert is the kind of thing that makes a whole kitchen smell incredible. Fresh peaches are tossed with honey, a squeeze of lemon, and warming Ceylon cinnamon and ginger before going into the oven, so every bite of fruit is bright and deeply spiced. The topping comes together with cassava flour and unsweetened shredded coconut worked into solid coconut oil, giving you that satisfying crumbly texture without any grains, nuts, eggs, or dairy. For anyone navigating the autoimmune protocol, dessert can feel like the hardest category to crack — most crumbles rely on oats, butter, or almond flour, none of which fit the framework. This one sidesteps all of that using only compliant pantry staples, and the result genuinely holds its own against any classic version. After 35 to 40 minutes in the oven, the topping turns firm and golden while the filling thickens into a jammy, fragrant base that's perfect for six servings straight from the baking dish. Let it rest for ten minutes before you dig in — the filling tightens up just enough to make every scoop clean and gorgeous.
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Learn more →Ingredients
6 servings
For the filling
- 2 ½ lb fresh peaches (about 6 medium), peeled and sliced ½-inch thick
- 2 tbsp honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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 honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 3 tbsp coconut oil, solid
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 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, 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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