Sesame Free Peach & Coconut Crumble
Juicy summer peaches meet a golden, fragrant topping in this fruit-forward dessert that feels like pure comfort in a baking dish. The filling is sweetened with honey and brightened with lemon juice, while Ceylon cinnamon and ginger add a warm, slightly floral spice that makes every bite feel intentional. The crumble itself is built on cassava flour and unsweetened shredded coconut, giving it a satisfyingly crisp, slightly chewy texture that you just don't get from a standard oat-based topping. Every single ingredient here is naturally free from sesame in any form — no tahini, no sesame oil, no hidden seeds lurking in a spice blend — so you can bake and serve with total confidence. Arrowroot starch thickens the bubbling peach filling just enough so it holds together beautifully when scooped, rather than turning soupy. Let it rest those ten minutes after it comes out of the oven and the payoff is a glossy, jammy filling beneath a topping that stays crisp. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that genuinely impresses.
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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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