Alpha Gal Friendly Peach & Coconut Crumble
Warm, bubbling peach filling crowned with a golden, coconut-kissed crumble — this dessert is the kind of thing that makes people hover near the oven. Every ingredient here is thoughtfully chosen to sidestep the mammal-derived products that can make traditional crumbles off-limits, swapping in coconut oil and honey in place of butter, and cassava flour instead of wheat, so the whole dish stays completely plant- and fruit-based. The result is a topping that's genuinely crisp and clumpy in all the right ways, with shredded coconut adding a subtle chew and toasty depth that you just don't get from a standard oat crumble. Fresh peaches are the star of the filling, brightened with lemon juice and a touch of ginger, while arrowroot starch thickens everything into a glossy, jammy base that holds its shape beautifully after a short rest. Ceylon cinnamon runs through both layers, tying the whole dish together with a warm, slightly floral spice that feels a little more refined than the standard variety. This is the kind of dessert you can bring to a gathering without having to explain a long list of substitutions — it just tastes like summer in a baking dish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!