Pregnancy Friendly Peach & Coconut Crumble
Warm, bubbling peach filling crowned with a golden coconut crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Fresh peaches are tossed with honey, lemon juice, and a touch of Ceylon cinnamon and ginger, which gives the filling a gentle, warming spice without anything harsh or overpowering. Ceylon cinnamon is a thoughtful swap during pregnancy since it's the milder, safer variety compared to the more common cassia type. The crumble itself comes together with cassava flour and unsweetened shredded coconut, keeping the whole dish free from refined grains and unnecessary additives that can be harder to navigate when you're being more intentional about what goes into your body. Arrowroot starch thickens the filling naturally, so there's no cornstarch or anything processed needed to get that gorgeous, jammy texture. Every ingredient here is straightforward and real, which means you can serve this warm from the oven — or let it rest those ten minutes so the filling sets up perfectly — and feel genuinely good about every bite.
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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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