Yeast 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 people hover near the oven waiting for it to cool. Fresh peaches are tossed with honey, lemon juice, and a touch of Ceylon cinnamon and ginger before baking, so every bite of fruit is fragrant and lightly spiced. The topping comes together with cassava flour, unsweetened shredded coconut, solid coconut oil, and honey, which means it crisps up beautifully without relying on any leavening agents that could be a problem for those avoiding yeast. Crumbles are actually a brilliant format for this kind of baking — no yeast, no baking powder drama, just a naturally rustic topping that gets gloriously crunchy in the oven. Arrowroot starch thickens the filling as it bakes, so you get that jammy, saucy texture rather than a watery pool under the crumble. Let it rest for a few minutes after it comes out of the oven and the filling will set up just enough to scoop cleanly into bowls. Serve it warm on its own or with a dollop of coconut cream for something that feels genuinely indulgent.

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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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