Gelatin Free Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.6

(27)

Warm, bubbling peach filling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Fresh peaches are tossed with honey, lemon juice, and a touch of Ceylon cinnamon and ginger before being topped with a rustic crumble built from cassava flour, shredded coconut, and coconut oil. Arrowroot starch does the thickening work in the filling, so there's no need for any animal-derived setting agents that can sneak into store-bought desserts and packaged mixes. The crumble itself comes together with a fork or pastry cutter, forming those satisfying irregular clumps that bake up crisp and golden on top while the fruit underneath turns jammy and tender. Every single ingredient here is straightforwardly plant-based and whole, which means you can serve it confidently to a mixed crowd without having to explain a thing. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and gorgeous.

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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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