Capsaicin Free Peach & Coconut Crumble
Sweet, juicy peaches bubbling under a golden, coconut-laced crumble is the kind of dessert that feels like summer in a baking dish. Every ingredient here is chosen with care — warm Ceylon cinnamon and a hint of ginger add depth without any heat, making this a genuinely comfortable choice for anyone who needs to avoid capsaicin and the sneaky spices that sometimes tag along in baked goods. The crumble itself is built on cassava flour and unsweetened shredded coconut, giving it a satisfying, slightly chewy texture that holds its own against the soft, honey-kissed fruit underneath. Arrowroot starch thickens the filling naturally as it bakes, so you get that gorgeous, jammy consistency without any mystery additives. Coconut oil binds the topping into rustic, irregular clumps that crisp up beautifully in the oven — no butter, no grains, just clean, simple pantry staples. A ten-minute rest after baking is all it takes for the filling to settle into something truly spoonable and luscious. Serve it warm on its own or with a scoop of your favorite vanilla ice cream for a dessert that nobody at the table will be able to resist.
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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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