Black Pepper Free Peach & Coconut Crumble
Warm, bubbling peach filling crowned with a golden, coconut-laced crumble — this dessert is pure summer comfort without a single ingredient you'd need to second-guess. Fresh peaches are tossed with honey, lemon juice, and a gentle hit of Ceylon cinnamon and ginger, then thickened naturally with arrowroot starch so the filling sets up beautifully as it cools. The topping comes together with cassava flour, unsweetened shredded coconut, and solid coconut oil, giving you those irresistible clumpy, crunchy bits that make a crumble worth eating. What makes this recipe especially easy to trust is how straightforward the ingredient list is — no spice blends, no pre-mixed seasonings, no hidden additives that could sneak in unwanted heat. For anyone navigating a sensitivity to black pepper, that kind of transparency matters, and every component here is chosen with that in mind. Serve it warm from the dish after that short resting period and the filling will be perfectly thick, fragrant, and ready to spoon over anything from vanilla ice cream to a dollop of coconut cream.
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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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