Rye Free Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Warm, bubbling peach filling crowned with a golden, coconut-laced topping — this crumble is pure summer comfort in a baking dish. The entire recipe leans on cassava flour and shredded coconut instead of any grain-based flour, so there's no rye or wheat anywhere near it, which is a genuine relief when so many crumble recipes default to all-purpose or mixed-grain blends. Fresh peaches are tossed with honey, lemon juice, and arrowroot starch, which thickens the juices into a glossy, jammy sauce as it bakes. Ceylon cinnamon and ginger thread warmth through both the filling and the topping, giving every bite a gentle spice that doesn't overpower the fruit. The crumble itself comes together with solid coconut oil worked into the cassava flour until clumpy and rustic — no fancy equipment needed, just a fork and a little patience. Let it rest for ten minutes after it comes out of the oven and the filling tightens up beautifully, making it easy to scoop and serve. It's the kind of dessert that disappears fast, so you might want to double the batch.

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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
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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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