AIP Friendly Raspberry Peach Crumble
Juicy peaches and tart raspberries bubble up beneath a golden, coconut-kissed crumble, and the result is the kind of dessert that makes everyone at the table ask for seconds. The filling gets its glossy, jammy texture from arrowroot starch and a squeeze of fresh lemon juice — no grains, no nightshades, just pure fruit doing its thing. The crumble topping leans on cassava flour, tapioca starch, and unsweetened shredded coconut to deliver that satisfying crunch without any of the oats, butter, or refined sugar that make most crumbles off-limits on a strict elimination protocol. Ceylon cinnamon and a whisper of ground ginger warm the whole dish up beautifully, and coconut oil binds the topping into those perfect coarse clumps that go golden in the oven. It bakes at 375°F for about 35 to 40 minutes until the edges are bubbling and the top is firm — your kitchen is going to smell absolutely incredible. This recipe makes six servings, so it's a great option for a family dinner or a weekend gathering where you don't want to feel like you're eating something "special." Let it rest for ten minutes before scooping so the filling thickens up and holds together in the bowl.
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Learn more →Ingredients
6 servings
For the fruit filling
- 3 cups fresh or frozen peaches, peeled and sliced (about 3 medium peaches)
- 1 ½ cups fresh or frozen raspberries
- 2 tbsp maple syrup
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 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 syrupIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 3 tbsp coconut oil, solid or slightly softened
- 1 tsp 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 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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