Macadamia Free Peach & Coconut Crumble
Juicy summer peaches meet a golden, fragrant topping in this fruit-forward crumble that feels like pure comfort in a baking dish. The filling comes together with fresh peaches, honey, a squeeze of lemon, and warm Ceylon cinnamon and ginger — no refined sugar in sight — while arrowroot starch quietly thickens everything into a glossy, bubbling pool of fruit. The crumble itself is built on cassava flour and unsweetened shredded coconut, giving it a satisfying texture that's both crisp and slightly chewy once it comes out of the oven. Coconut oil binds the whole thing together, so every bite of topping has that irresistible clumpy, golden crunch without relying on any tree nuts that might otherwise sneak into a crumble recipe. Many store-bought or restaurant versions of this kind of dessert lean heavily on nut-based toppings, so making it at home with this ingredient list means you stay in full control of what goes into the dish. Let it rest for those ten minutes after baking — the filling thickens beautifully and the flavors settle into something that tastes far more complex than the short ingredient list suggests.
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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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