Seeds Free Peach & Coconut Crumble
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. Fresh peaches are tossed with honey, lemon juice, and warming Ceylon cinnamon before being blanketed in a rustic crumble built from cassava flour, shredded coconut, and coconut oil. The result is a topping that bakes up beautifully crisp and clumpy without relying on oats, nuts, or any seed-based ingredients that can sneak into conventional crumble recipes. Arrowroot starch thickens the filling just enough so every spoonful holds together with that perfect jammy consistency. The whole thing comes together in one baking dish with minimal fuss, making it an easy win for weeknight desserts or casual entertaining. Let it rest for a few minutes after pulling it from the oven and the filling tightens into something truly spoonable and satisfying. Serve it as-is or with a scoop of your favorite coconut ice cream for a finish that feels genuinely indulgent.
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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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