Gluten Free Peach & Coconut Crumble
Warm, bubbling peach filling topped with a golden, coconut-laced crumble — this dessert is the kind of thing that makes a kitchen smell absolutely irresistible. The filling leans on fresh peaches, a touch of honey, and arrowroot starch to create a naturally thickened, jammy base with bright notes of lemon, Ceylon cinnamon, and ginger. The crumble itself skips traditional wheat flour entirely, using cassava flour and unsweetened shredded coconut instead, so the texture stays satisfyingly crisp and clumpy without any gluten in sight. Coconut oil works into the dry ingredients the same way butter would in a classic crumble, giving you those irresistible pea-sized chunks that bake up golden and firm. Everything is sweetened with honey rather than refined sugar, which keeps the flavors clean and fruit-forward. It's the kind of dessert that genuinely doesn't feel like a compromise — just a really good crumble that happens to work for anyone avoiding gluten. Serve it warm straight from the dish, and don't skip the ten-minute rest — the filling thickens beautifully as it settles.
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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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