Vegetarian Peach & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.6

(27)

Ripe summer peaches, warm spices, and a golden, coconut-laced topping — this is the kind of dessert that makes people hover near the oven waiting for it to come out. The filling gets tossed with honey, fresh lemon juice, and arrowroot starch, which thickens everything into a glossy, jammy base without any refined ingredients. Ceylon cinnamon and ginger run through both the filling and the crumble, giving every bite a gentle, aromatic warmth that feels intentional rather than accidental. The topping comes together with cassava flour, unsweetened shredded coconut, solid coconut oil, and a drizzle of honey — no butter, no grains, just a satisfyingly crunchy, clumpy crust that bakes up beautifully golden. Because every component is naturally plant-based, there's no need to swap or substitute anything to keep it meat- and egg-free. Let it rest for a few minutes after baking so the filling can settle into that perfect, spoonable consistency before you dig in.

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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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