Pork 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 crumble that feels like pure comfort in a baking dish. The filling is sweetened with honey and brightened with fresh lemon juice, while Ceylon cinnamon and ginger add a warm, slightly floral spice that makes the whole kitchen smell incredible. What makes this crumble especially satisfying is the topping — cassava flour and shredded coconut come together with solid coconut oil and honey to form those irresistible clumpy, crunchy clusters that shatter when you dig in. Every single ingredient here is naturally free from pork and pork-derived additives, so there's no label-scanning required before you get started. The arrowroot starch thickens the bubbling peach filling just enough so it's jammy and luscious rather than watery, and that brief resting time after baking makes all the difference. Serve it warm on its own or alongside a scoop of your favorite frozen dessert for a crowd-pleasing finish that looks far more impressive than the effort involved.

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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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