Legume Free Peach & Coconut Crumble
Sweet, juicy peaches bubbling under a golden, coconut-laced crumble is the kind of dessert that makes a whole kitchen smell incredible. The filling comes together with fresh peaches, a touch of honey, lemon juice, and warm Ceylon cinnamon and ginger — arrowroot starch does the quiet work of thickening everything into a glossy, jammy base as it bakes. The topping skips oats and any grain or legume-based flour entirely, leaning on cassava flour and unsweetened shredded coconut for a crumble that bakes up genuinely crisp and satisfying. Coconut oil worked into the dry ingredients creates those irresistible clumpy, craggy bits that catch the heat and turn beautifully golden. Every single ingredient here is naturally free from legumes, so there's no label-scanning or substitution stress — just straightforward, feel-good baking. Letting it rest for a few minutes after it comes out of the oven gives the filling time to set, so you get clean, luscious scoops rather than a runny mess. Serve it warm on its own or alongside your favorite dairy-free topping for a dessert that feels indulgent without any of the compromise.
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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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