Low Sodium Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

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Ingredients

6 servings

For the fruit filling

3 cups fresh or frozen peaches, peeled and sliced (about 3 medium peaches)
Fresh Large Yellow Peach Premium Yellow Peaches Kroger Fresh Peaches in 2 LB Bag Simple Truth Organic™ Frozen Sliced Peaches Fresh Small Peach
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1 ½ cups fresh or frozen raspberries
2 tbsp maple syrup
1 tbsp arrowroot starch
1 tsp fresh lemon juice

For the crumble topping

½ cup cassava flour
½ cup unsweetened shredded coconut
¼ cup tapioca starch
3 tbsp maple syrup
3 tbsp coconut oil, solid or slightly softened
1 tsp ceylon cinnamon
¼ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with coconut oil.
2
In a large mixing bowl, combine the peaches, raspberries, 2 tbsp maple syrup, arrowroot starch, and lemon juice. Toss gently until the fruit is evenly coated, then spread the mixture in an even layer in the prepared baking dish.

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