Peanut Free Peach & Coconut Crumble
Ripe summer peaches, warm spices, and a golden, coconut-laced topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling comes together with fresh peaches, honey, lemon juice, and a touch of arrowroot starch that thickens everything into a glossy, bubbling base as it bakes. Ceylon cinnamon and ginger show up in both the filling and the crumble, giving every bite a gentle, layered warmth that feels anything but ordinary. The topping uses cassava flour and unsweetened shredded coconut worked together with solid coconut oil and honey, creating those irresistible clumpy, crunchy clusters that make a crumble worth eating. Because every ingredient here is naturally free from peanuts and peanut derivatives — no nut butters, no mixed flour blends, no store-bought crumble mixes with questionable labels — you can serve this with total confidence. Let it rest for a few minutes after it comes out of the oven and the filling tightens up beautifully, making it easy to scoop into bowls. Serve it warm on its own or with a dollop of coconut cream for something truly special.
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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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