Nightshade Free Peach & Coconut Crumble
Sweet, juicy peaches bubbling under a golden, coconut-laced crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling comes together with fresh peaches, a touch of honey, lemon juice, and warm Ceylon cinnamon and ginger, thickened naturally with arrowroot starch so there's no cornstarch or grain-based thickener in sight. The topping skips oats and wheat entirely, leaning on cassava flour and unsweetened shredded coconut for a crumble that bakes up beautifully crisp and golden. Coconut oil binds everything into those satisfying irregular clumps that shatter when you dig in with a spoon. For anyone navigating a nightshade-free approach, desserts can feel like the easy part — but hidden ingredients in store-bought crumbles and pie fillings can still be a headache, so making this from scratch puts you fully in control. The rest time after baking is worth it; the filling thickens as it cools and the whole thing becomes perfectly scoopable. Serve it warm on its own or alongside whatever topping fits your needs — it's a genuinely crowd-pleasing finish to any meal.
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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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