High Fructose Corn Syrup Free Peach & Coconut Crumble
Ripe summer peaches are the star here, tossed with honey, a squeeze of fresh lemon, and warm Ceylon cinnamon before they bubble away under a golden, coconut-laced crumble. The topping comes together with cassava flour, unsweetened shredded coconut, solid coconut oil, and a drizzle of honey — nothing more, nothing less. That matters because so many store-bought desserts and even packaged crumble mixes sneak in sweeteners that don't belong on a clean ingredient list, and this recipe sidesteps all of that entirely. Honey does the heavy lifting as the only sweetener, giving the filling and topping a gentle, floral sweetness that actually complements the peaches instead of drowning them out. Arrowroot starch thickens the juices as the fruit bakes, so you get that gorgeous, glossy filling rather than a watery mess. Let it rest for a few minutes after it comes out of the oven and the whole thing sets into something that looks and tastes genuinely impressive. Serve it warm on its own or with a scoop of your favorite clean-ingredient ice cream for a dessert that feels indulgent without any of the ingredient anxiety.
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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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