Wheat Free Peach & Coconut Crumble
Juicy summer peaches bubbling beneath a golden, fragrant topping is one of those desserts that feels both rustic and a little special. The crumble here skips traditional flour entirely, leaning on cassava flour and unsweetened shredded coconut to build a topping that bakes up crisp, clumpy, and deeply satisfying — no wheat required and no compromise on texture. Arrowroot starch does the quiet work of thickening the peach filling so it holds together beautifully once it cools, while honey keeps everything naturally sweet without refined sugar. Ceylon cinnamon and fresh ginger run through both the filling and the crumble, giving every bite a warm, layered spice that makes the whole kitchen smell incredible. Coconut oil binds the topping into those irresistible pea-sized clumps that turn golden and firm in the oven — the kind you want to sneak before it even hits the table. Let it rest for just ten minutes after baking and the filling thickens into something scoopable and lush. Serve it warm on its own or with a generous spoonful of something cold and creamy alongside.
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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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