Chicken Free Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.6

(27)

Sweet, juicy peaches bubbling beneath a golden, coconut-laced crumble is the kind of dessert that makes a whole kitchen smell incredible. The filling comes together with fresh peaches, a touch of honey, lemon juice, and warm Ceylon cinnamon and ginger — arrowroot starch does the quiet work of thickening everything into a glossy, jammy base as it bakes. The topping is where things get really interesting: cassava flour and shredded coconut combine with solid coconut oil and honey to form those irresistible clumpy, crunchy clusters that shatter when you dig in. Every single ingredient here is naturally free from poultry in any form, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome baking. The result is a dessert that feels indulgent but leans on real, recognizable ingredients from start to finish. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and satisfying.

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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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