Breastfeeding Friendly Peach & Coconut Crumble
Sweet, juicy peaches bubbling under a golden, coconut-kissed crumble is the kind of dessert that feels indulgent but is built entirely from wholesome, nourishing ingredients. Fresh peaches are tossed with honey, lemon juice, and warming Ceylon cinnamon before being topped with a cassava flour and shredded coconut crumble that bakes up beautifully crisp and fragrant. Coconut oil holds the topping together in those satisfying irregular clumps, so every spoonful delivers a mix of tender fruit and crunchy, toasty bits. When you're nursing, it can feel like every treat comes with a long list of things to avoid — refined sugars, mystery additives, dairy — and this one sidesteps all of that naturally. The sweetness here comes entirely from honey and ripe fruit, and the warming ginger adds a gentle digestive note that's a nice bonus. Letting it rest for a few minutes after baking gives the filling time to thicken into something almost jammy, which makes it even better spooned warm into a bowl. It's the kind of recipe you'll want to keep on rotation all peach season long.
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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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