Caffeine Free Peach & Coconut Crumble
Warm, bubbling peach filling crowned with a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven. Fresh peaches are tossed with honey, lemon juice, and a touch of Ceylon cinnamon and ginger before baking down into a jammy, fragrant base that practically perfumes the whole kitchen. The topping comes together with cassava flour, unsweetened shredded coconut, and solid coconut oil, giving you those satisfying irregular clumps that crisp up beautifully without a single grain of wheat or drop of butter. Every ingredient here is naturally free of stimulants — no chocolate, no tea extracts, no hidden additives — so it's a genuinely relaxed choice for anyone keeping caffeine out of their diet. Arrowroot starch does quiet, efficient work thickening the filling as it cools, so you get clean, scoopable slices rather than a soupy mess. Serve it warm on its own or alongside a scoop of coconut ice cream for something that feels indulgent but is built entirely from whole, recognizable ingredients.
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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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