Lactose Free Peach & Coconut Crumble
Warm, bubbling peach filling crowned with a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Every component is naturally free of dairy, built instead around coconut oil and shredded coconut, so there's no swapping or substituting required; the recipe just works as written. Fresh peaches get tossed with honey, lemon juice, and a touch of Ceylon cinnamon and ginger before baking down into a jammy, fragrant base that thickens beautifully thanks to arrowroot starch. The crumble itself comes together with cassava flour and solid coconut oil, giving you those satisfying irregular clumps that crisp up and turn deep golden in the oven without a single drop of butter. It's the kind of topping that shatters slightly when you dig in, which is exactly what you want. Let it rest for a few minutes after baking and the filling sets into something almost custardy — perfect on its own or with a scoop of your favorite dairy-free ice cream alongside.
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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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