Shellfish 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 crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Fresh peaches are tossed with honey, lemon juice, and a touch of Ceylon cinnamon and ginger before baking down into a jammy, fragrant base that practically begs for a spoon. The topping comes together with cassava flour, unsweetened shredded coconut, and solid coconut oil, giving you those satisfying irregular clumps that crisp up beautifully in the oven without a trace of grain or dairy. Every single ingredient here is naturally free from shellfish and the usual cross-contamination concerns that come with processed dessert mixes or store-bought crumble kits. Arrowroot starch does the quiet work of thickening the filling as it cools, so you get clean, scoopable slices rather than a soupy mess. This is the kind of crowd-pleasing, fuss-free bake that works just as well for a weeknight treat as it does for a dinner party finish.

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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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