Celery 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 warm, bubbling crumble that feels like pure comfort in a baking dish. The filling is sweetened with honey and brightened with fresh lemon juice, while Ceylon cinnamon and ginger give it a gentle, aromatic warmth that makes the whole kitchen smell incredible. What makes this crumble especially clever is the topping — cassava flour and unsweetened shredded coconut come together with solid coconut oil and honey to create irresistibly clumpy, golden clusters that bake up crisp on the outside and tender underneath. Arrowroot starch thickens the peach juices into a glossy, jammy sauce that pools beautifully around every scoop. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress — just straightforward, wholesome baking. Let it rest for a few minutes after it comes out of the oven and the filling tightens into something truly spoonable. Serve it warm on its own or with a generous scoop of your favorite vanilla ice cream for a dessert that's hard to beat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!