Gut Friendly 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 incredible. Fresh peaches are tossed with honey, lemon juice, and arrowroot starch, which thickens the juices into a glossy, jammy sauce without relying on conventional thickeners that can be harder on digestion. The crumble itself is built on cassava flour and unsweetened shredded coconut, both of which are gentler alternatives to wheat-based toppings, making this feel indulgent while still being thoughtful about what goes into it. Ceylon cinnamon and ginger show up in both the filling and the topping, lending a warm, layered spice that ties the whole dish together beautifully. Coconut oil keeps the crumble crisp and slightly caramelized at the edges, and honey does all the sweetening throughout — no refined sugar anywhere in the recipe. It's the kind of dessert you can serve to a crowd without anyone feeling like they're eating "the healthy version," because honestly, it just tastes like a really great crumble. Let it rest those ten minutes before you dig in — the filling thickens up and the whole thing becomes so much easier to scoop.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!