Citric Acid Free Peach & Coconut Crumble
Ripe summer peaches bubbling under a golden, coconut-laced crumble is the kind of dessert that makes everyone hover near the oven. What makes this version special is how thoughtfully it sidesteps the hidden citric acid that sneaks into so many packaged desserts, processed flours, and store-bought fruit fillings. The filling leans on fresh peaches, a touch of honey, and a small squeeze of lemon juice — a naturally occurring acid that falls well within what most people avoiding manufactured citric acid can tolerate. Arrowroot starch thickens everything beautifully without any of the additives found in conventional cornstarch blends. The crumble itself is built on cassava flour and unsweetened shredded coconut, both clean and straightforward, with solid coconut oil pressed in to create those irresistible clumpy, golden clusters. Ceylon cinnamon and ginger weave warmth through both layers, so every bite has that cozy spiced depth you want from a proper crumble. 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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