Almond Free Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.6

(27)

Ripe summer peaches, warm spices, and a golden, crackly topping — this crumble is the kind of dessert that makes everyone hover near the oven. The filling comes together with fresh peaches, honey, lemon juice, and a touch of arrowroot starch that thickens everything into a glossy, bubbling pool of fruit as it bakes. What makes this one special is the topping: cassava flour and unsweetened shredded coconut replace the nut-based crumbles you often see in grain-free baking, so there's no almond flour or almond meal anywhere near this dish. The coconut oil works into the dry ingredients to create those irresistible clumpy, pea-sized crumbs that bake up firm and golden without any cross-contamination concerns. Ceylon cinnamon and ginger thread through both the filling and the topping, giving every bite a gentle warmth that pairs beautifully with the sweet, juicy peaches underneath. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something truly spoonable and satisfying. Serve it as-is or with your favorite dairy-free topping — it disappears fast either way.

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Ingredients

6 servings

For the filling

2 ½ lb fresh peaches (about 6 medium), peeled and sliced ½-inch thick
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

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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