Seed Oil Free Peach & Coconut Crumble
Sweet, juicy peaches bubbling beneath a golden, coconut-laced crumble is the kind of dessert that makes a whole kitchen smell incredible. What makes this one stand out is how thoughtfully every ingredient is chosen — coconut oil does the heavy lifting where most crumble recipes would reach for butter or a vegetable shortening loaded with refined oils, and the result is a topping that's genuinely crisp and satisfying. Cassava flour and shredded coconut give the crumble real texture and a subtle nuttiness that pairs beautifully with the warm Ceylon cinnamon and ginger running through both layers. Honey sweetens everything naturally, while arrowroot starch quietly thickens the peach filling into something jammy and luscious rather than watery. For anyone navigating the frustrating reality of seed oils hiding in nearly every packaged dessert or baked good, this is a recipe where you can actually relax and enjoy every bite. Let it rest for a few minutes after it comes out of the oven — the filling tightens up just enough to make serving clean and the flavors even more concentrated.
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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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