Nitrate & Nitrite Free Peach & Coconut Crumble
Warm, bubbling peach filling crowned with a golden coconut crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Fresh peaches are tossed with honey, lemon juice, and arrowroot starch, which thickens the juices naturally without any additives or preservatives to worry about. The crumble itself comes together with cassava flour, unsweetened shredded coconut, and solid coconut oil, giving you those irresistible clumpy, crunchy bits on top that everyone fights over. Ceylon cinnamon and ground ginger weave through both the filling and the topping, so every bite has a gentle warmth that feels intentional rather than accidental. Every single ingredient here is straightforwardly clean — no cured meats, no processed pantry shortcuts, nothing that sneaks in unwanted additives — just real food doing exactly what it should. Let it rest for a few minutes after it comes out of the oven and the filling tightens into something almost jammy, which makes it even better spooned into a bowl while it's still warm.
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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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