Mediterranean Diet Friendly Peach & Coconut Crumble
Ripe summer peaches are the star here, tossed with honey, fresh lemon juice, and warming Ceylon cinnamon before they bubble into a jammy, fragrant filling that practically perfumes your whole kitchen. The topping comes together with cassava flour, unsweetened shredded coconut, and solid coconut oil, giving you those satisfying golden clumps without any refined grains or butter in sight. Honey does double duty — sweetening both the fruit and the crumble — so the dessert feels indulgent while staying rooted in wholesome, recognizable ingredients. Arrowroot starch quietly thickens the peach juices as everything bakes, so you get a glossy, spoonable filling rather than a watery mess. The coconut topping turns beautifully golden in the oven and develops a lightly crisp texture that contrasts perfectly with the soft, syrupy fruit underneath. It's the kind of dessert that feels celebratory enough for a dinner party but simple enough to throw together on a weeknight when the peaches on your counter are begging to be used.
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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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