Dairy Free Peach & Coconut Crumble
Juicy summer peaches bubbling beneath a golden, coconut-laced crumble is the kind of dessert that makes everyone lean in for a closer look. The filling gets its silky, jammy texture from arrowroot starch and a squeeze of fresh lemon juice, while warm Ceylon cinnamon and ginger give it a gentle, aromatic heat that feels anything but ordinary. The topping comes together with cassava flour, shredded coconut, and solid coconut oil — no butter, no cream, no compromise on that satisfying crunch. Honey does double duty here, sweetening both the fruit layer and the crumble without any refined sugar in sight. Because every ingredient is naturally free of dairy, there's no need to hunt down specialty substitutes or worry about hidden milk solids lurking in a store-bought mix. The whole thing bakes until the edges are bubbling and the topping is firm and deeply golden, filling your kitchen with a scent that's genuinely hard to resist. Let it rest just long enough for the filling to thicken, 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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