Hazelnut 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 incredible. Fresh peaches are tossed with honey, lemon juice, and a touch of Ceylon cinnamon and ginger before being blanketed in a rustic topping built from cassava flour, shredded coconut, and coconut oil. The result is a crumble that bakes up beautifully crisp and fragrant without a single nut in sight — no almonds, no hazelnuts, none of the tree nut additions that sneak into so many crumble recipes. For anyone navigating tree nut concerns, that topping is often the trickiest part of a dessert like this, and here it's handled entirely with pantry-friendly, nut-free ingredients. Arrowroot starch thickens the filling just enough so it holds together in that satisfying, jammy way when you scoop it out. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and rich. Serve it as-is or alongside your favorite dairy-free topping for a crowd-pleasing finish.
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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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