Paleo Peach & Coconut Crumble
Warm, bubbling peach filling topped with a golden, coconut-laced crumble — this dessert hits every note you want from a summer bake without a single grain or refined sugar in sight. Fresh peaches are tossed with honey, lemon juice, and arrowroot starch, which thickens the juices into a glossy, jammy sauce as it bakes. The topping comes together with cassava flour and unsweetened shredded coconut worked into solid coconut oil, creating those satisfying irregular clumps that crisp up beautifully in the oven. Ceylon cinnamon and ginger thread through both the filling and the crumble, giving the whole dish a warmly spiced depth that feels intentional rather than incidental. Desserts that skip conventional flour and butter can sometimes feel like a compromise, but the combination of cassava and coconut oil here produces a topping that's genuinely crunchy and rich. Let it rest for those ten minutes after baking — the filling tightens up and the whole thing becomes much easier to scoop into bowls. Serve it as-is or with a dollop of chilled coconut cream for something that feels truly indulgent.
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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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