Pescatarian Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.6

(27)

Ripe, juicy peaches bubbling under a golden, coconut-laced topping is the kind of dessert that makes a room go quiet the moment it hits the table. The filling comes together with fresh peaches, a touch of honey, lemon juice, and warm Ceylon cinnamon and ginger — arrowroot starch does the quiet work of pulling it all into a glossy, jammy sauce as it bakes. The crumble itself is built from cassava flour and unsweetened shredded coconut, worked together with solid coconut oil and honey until it forms those irresistible clumpy, craggy bits that crisp up beautifully in the oven. Every single ingredient here is naturally plant-based or fruit-forward, so this fits a pescatarian table without any substitutions or workarounds — it's just genuinely good cooking. The ten-minute rest after baking is worth every impatient second, since the filling thickens into something almost spoonable and deeply fragrant. Serve it warm on its own or with a scoop of coconut ice cream if you want to take it fully over the top.

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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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