Brazil Nut Free Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.6

(27)

Juicy summer peaches meet a golden, fragrant topping in this fruit-forward dessert that feels like a hug in a baking dish. The filling is tossed with honey, lemon juice, and arrowroot starch, which thickens everything into a glossy, bubbling sauce as it bakes — no cornstarch or refined sugar needed. The crumble itself is built on cassava flour and unsweetened shredded coconut, giving it a satisfying, slightly chewy texture that crisps up beautifully in the oven. Warm Ceylon cinnamon and ginger run through both layers, tying the whole thing together with a gentle spice that makes the peaches taste even more like themselves. Tree nut allergies can make desserts tricky since so many crumble recipes lean on almond flour or mixed nut toppings, but every ingredient here is completely free of that concern. Serve it straight from the dish after a short rest, and watch the filling pull away from the edges in thick, syrupy ribbons.

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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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