Chestnut Free Peach & Coconut Crumble
Juicy summer peaches meet a golden, fragrant topping in this fruit 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 warm, slightly exotic depth that sets it apart from a basic fruit bake. What makes the topping so satisfying is the combination of cassava flour and unsweetened shredded coconut — it bakes up into irregular, crunchy-edged clumps with a subtle nuttiness that pairs beautifully with the soft, bubbling peaches underneath. Every ingredient here is naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about hidden additions sneaking into your dessert. The arrowroot starch does quiet, efficient work thickening the filling as it cools, so you get clean, glossy spoonfuls rather than a watery mess. This is the kind of dessert that looks impressive straight out of the oven but comes together with minimal fuss — serve it warm with a scoop of your favorite ice cream or a drizzle of coconut cream for something truly special.
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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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