Mustard 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 waiting for it to come out. 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 thickens beautifully as it cools. The topping comes together with cassava flour, unsweetened shredded coconut, and solid coconut oil, giving you those satisfying irregular clumps that crisp up perfectly in the oven. Every single ingredient here is naturally free of mustard in any form — no condiments, no mustard seed, no hidden spice blends to second-guess. That makes it a genuinely stress-free bake for anyone navigating a mustard sensitivity, since you're working with whole, straightforward pantry staples from start to finish. Serve it warm after that brief resting period and the filling will have just the right saucy consistency — though a scoop of vanilla ice cream alongside certainly wouldn't hurt.
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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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