Artificial Food Coloring Free Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Artificial Food Coloring Free Peach & Coconut Crumble

Warm, bubbling peach filling crowned with a golden coconut crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to cool. Every ingredient here is exactly what it says it is: fresh peaches, honey, coconut oil, cassava flour, and a handful of spices. There are no boxed mixes, no dyed maraschino cherries, no artificially colored sprinkle toppings — just real food doing all the heavy lifting. Arrowroot starch thickens the juicy peach filling naturally, while Ceylon cinnamon and ginger give the whole dish a warm, slightly exotic depth that feels anything but plain. The crumble itself comes together with a fork and bakes into satisfyingly irregular, toasty clumps that shatter just enough when you dig in. It's the kind of dessert you can serve to kids and adults alike without second-guessing a single label, and it honestly tastes better than anything that comes out of a box. Let it rest those ten minutes — the filling tightens up beautifully and makes every scoop clean and gorgeous.

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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
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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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