Low Iodine Peach & Coconut Crumble
Warm, bubbling peach filling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven. 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, unsweetened shredded coconut, and solid coconut oil. Every single ingredient here is naturally free of iodine-heavy additions like dairy, eggs, and iodized salt — the recipe calls for fine sea salt, which is the right call when you're watching iodine intake. Arrowroot starch does the quiet work of thickening the filling into a jammy, spoonable consistency without any of the usual pantry shortcuts that can sneak in unwanted ingredients. The crumble bakes up into irregular, crunchy clusters that contrast beautifully with the soft, fragrant fruit underneath. Let it rest for a few minutes after it comes out of the oven and the filling tightens into something truly special — no ice cream required, though nobody's stopping you.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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