Soy Free Peach & Coconut Crumble
Warm, bubbling peach filling crowned with a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven. 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 perfumes the whole kitchen. The topping comes together with cassava flour, unsweetened shredded coconut, and solid coconut oil, giving you those satisfying clumpy, crunchy bits without a trace of soy hiding in the mix. Soy can sneak into a surprising number of baked goods through margarine, certain oils, and even some store-bought crumble mixes, so making this from scratch with whole, recognizable ingredients is genuinely the cleanest route. Arrowroot starch thickens the filling beautifully as it cools, so you get luscious, spoonable fruit rather than a watery pool under the crust. Let it rest those ten minutes after it comes out of the oven — the patience pays off. Serve it warm on its own or with whatever topping suits your table.
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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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