Emulsifier Free Peach & Coconut Crumble
Ripe summer peaches, warm spice, and a golden coconut topping — this crumble is the kind of dessert that makes people lean over the pan before it even hits the table. The filling comes together with fresh peaches, honey, lemon juice, and arrowroot starch, which thickens everything into a glossy, jammy base without any of the processed additives that sneak into so many store-bought or packaged dessert shortcuts. The crumble itself is built from cassava flour, unsweetened shredded coconut, solid coconut oil, and honey — every single ingredient is exactly what it says it is, with nothing hidden in the mix. That matters a lot when you're avoiding emulsifiers, because conventional crumble toppings and pre-made pie fillings are notorious for containing lecithins, mono- and diglycerides, and other stabilizers that show up under vague labeling. Ceylon cinnamon and ginger run through both the filling and the topping, giving the whole dish a warmly spiced depth that feels intentional rather than incidental. After about 35 to 40 minutes in the oven, the edges bubble and the topping turns a deep, satisfying gold — let it rest for ten minutes and the filling tightens into something truly spoonable. Serve it as-is or alongside whatever clean, simple accompaniment you love most.
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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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