Nutmeg Free Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.6

(27)

Warm, bubbling peach filling crowned with a golden, coconut-laced crumble — this dessert is summer comfort in its purest form. Fresh peaches are tossed with honey, lemon juice, and a gentle hit of Ceylon cinnamon and ginger, creating a jammy, fragrant base that thickens beautifully as it bakes. The topping comes together with cassava flour, unsweetened shredded coconut, and solid coconut oil, giving you those irresistible clumpy, crunchy clusters without a trace of grain or dairy. Many classic crumble and crisp recipes lean on warm spice blends that quietly include nutmeg, but every ingredient here is chosen deliberately — so you get all the cozy depth with none of the worry. Arrowroot starch does a quiet but important job, pulling the peach juices into a glossy, spoonable filling rather than a watery puddle. Let it rest for a few minutes after it comes out of the oven and the whole thing sets into something that looks and tastes genuinely impressive. Serve it as-is or with a scoop of your favorite coconut ice cream for a dessert that nobody at the table will want to share.

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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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