Pecan 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 like a hug in a baking dish. The filling gets its silky body from arrowroot starch and a touch of honey, while fresh lemon juice and Ceylon cinnamon keep every bite bright and warmly spiced. What makes the crumble topping so satisfying is the combination of cassava flour and unsweetened shredded coconut — it bakes up into crunchy, irregular clumps with a subtle tropical note that pairs beautifully with the soft peaches underneath. Many store-bought crumbles and baked goods sneak in tree nuts without much warning, so making this one from scratch means you stay in full control of every ingredient. Coconut oil binds the topping together without any butter, making the whole thing naturally dairy-free as a bonus. Let it rest for a few minutes after it comes out of the oven so the bubbling filling can settle into that gorgeous, jammy texture. Serve it warm on its own or with a scoop of your favorite frozen treat alongside.

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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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