Pistachio Free Peach & Coconut Crumble
Juicy summer peaches bubbling beneath a golden, coconut-laced crumble is the kind of dessert that makes everyone lean in for a closer look. The filling is sweetened with honey and brightened with lemon juice, while Ceylon cinnamon and ginger add a warm, slightly floral spice that feels a little more refined than the usual pantry cinnamon. What makes this crumble especially satisfying is the topping — cassava flour and shredded coconut come together with solid coconut oil and honey to create those irresistible clumpy, crunchy clusters that shatter when you dig in. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about shared-facility warnings that can make store-bought baked goods stressful. Arrowroot starch does quiet, efficient work thickening the peach juices into a glossy, spoonable filling that holds together beautifully after a short rest out of the oven. Serve it warm on its own or with a scoop of your favorite coconut milk ice cream for a dessert that genuinely tastes like peak summer.
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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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