Oats Free Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.6

(27)

Juicy summer peaches meet a golden, fragrant topping in this fruit-forward dessert that feels indulgent without a single grain in sight. The crumble gets its satisfying texture from cassava flour and unsweetened shredded coconut, which toast up beautifully in the oven and deliver that crunchy, buttery contrast you want against the soft, bubbling fruit. Coconut oil binds everything into rustic, irregular clumps — the kind that shatter when you dig in with a spoon. The peach filling is brightened with fresh lemon juice and layered with warm Ceylon cinnamon and ginger, so every bite has real depth and a gentle spice. Arrowroot starch thickens the juices as the crumble bakes, giving you a glossy, jammy filling rather than a watery pool. For anyone navigating oat sensitivities, this is the kind of recipe that proves you don't need a single oat to nail a proper crumble — the cassava and coconut combination genuinely holds its own. Serve it warm after that short rest and watch the filling settle into something absolutely spoonable.

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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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