Lupin 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. Fresh peaches are tossed with honey, lemon juice, and a touch of Ceylon cinnamon and ginger before baking down into a jammy, fragrant base that's hard to resist. The topping comes together with cassava flour and unsweetened shredded coconut, giving it a satisfying crunch and a subtle tropical note that pairs beautifully with the stone fruit underneath. Lupin flour has quietly crept into a surprising number of baked goods and crumble toppings as a trendy protein boost, so finding a dessert like this — built entirely without it — is genuinely refreshing. Every ingredient here is straightforward and easy to verify, so there's no label-reading anxiety before you dig in. Let it rest those ten minutes after it comes out of the oven; the filling thickens just enough to scoop cleanly into bowls. Serve it as-is or with a generous pour of coconut cream for something truly special.
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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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