Carrageenan Free Peach & Coconut Crumble
Warm, bubbling peach filling crowned with a golden, coconut-laced crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. 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 thickens beautifully on its own thanks to arrowroot starch. The topping comes together with cassava flour, unsweetened shredded coconut, coconut oil, and honey, creating those irresistible clumpy, crunchy clusters that make a crumble worth eating. For anyone avoiding carrageenan — a thickener and stabilizer that sneaks into a surprising number of packaged desserts, dairy alternatives, and even some coconut products — this recipe is a clean, confident choice because every single ingredient is whole and straightforward. No processed dairy, no store-bought mixes, no hidden additives to second-guess. The result is a deeply satisfying dessert that feels indulgent but is built entirely from real, recognizable ingredients. Let it rest just long enough for the filling to set, then serve it warm and watch it disappear.
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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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