Beef Free Peach & Coconut Crumble
Juicy summer peaches meet a golden, fragrant topping in this naturally sweet crumble that feels like pure comfort in a baking dish. The filling comes together with fresh peaches, honey, lemon juice, and a warm blend of Ceylon cinnamon and ginger, thickened with arrowroot starch so it bubbles up glossy and jammy around the edges. The crumble itself is built from cassava flour and unsweetened shredded coconut, worked together with solid coconut oil and honey until it forms those irresistible clumpy, craggy bits that turn perfectly golden in the oven. Every single ingredient here is plant-based and free from any animal proteins, so there is absolutely nothing to second-guess — just wholesome pantry staples doing their best work. The coconut adds a subtle tropical note that plays beautifully against the spiced peaches without overwhelming the fruit. Let it rest for a few minutes after baking and the filling thickens into something almost like a soft preserve beneath that crisp, toasty crown. Serve it warm on its own or with a scoop of your favorite frozen dessert for a seriously crowd-pleasing finish.
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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
- 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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