Xanthan Gum Free Peach & Coconut Crumble
Ripe summer peaches bubbling under a golden, coconut-kissed crumble is one of those desserts that feels both rustic and a little special. The filling gets its silky body from arrowroot starch rather than any gum-based thickener, so you get that gorgeous jammy texture without anything synthetic in the mix. Ceylon cinnamon and fresh ginger layer in warmth that makes the peaches taste even more like themselves, while a squeeze of lemon keeps everything bright. The crumble topping leans on cassava flour and shredded coconut for a satisfyingly crunchy, slightly chewy crust that holds together beautifully with just coconut oil and honey. Many store-bought or even homemade crumbles sneak in stabilizers that can be hard to track down on an ingredient label — this one keeps things completely clean and straightforward. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and rich. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that nobody at the table will believe is as simple as it is.
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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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