Rice Free Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.6

(27)

Warm, bubbling peach filling crowned with a golden, coconut-laced topping — this crumble is the kind of dessert that makes a kitchen smell absolutely incredible. The topping comes together with cassava flour and unsweetened shredded coconut in place of the usual oat or flour base, so there's no rice flour or rice-derived ingredient anywhere in the recipe. Arrowroot starch does the quiet work of thickening the peach filling as it bakes, while honey, Ceylon cinnamon, and fresh ginger layer in a warmth that feels genuinely special rather than just sweet. Solid coconut oil gets worked into the cassava flour and coconut until the mixture forms those irresistible clumpy crumbs that crisp up beautifully in the oven. Fresh lemon juice brightens the whole thing and keeps the peaches from tasting flat or one-dimensional. Let it rest for a few minutes after it comes out of the oven and the filling tightens into something scoopable and lush. Serve it straight from the baking dish and watch it disappear.

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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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