Almond Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Juicy summer fruit meets a golden, fragrant topping in this crumble that feels indulgent without a single nut in sight. Peaches and raspberries are tossed with maple syrup, a squeeze of lemon, and arrowroot starch, which thickens the filling into a glossy, jammy base as it bakes. The topping comes together with cassava flour, shredded coconut, tapioca starch, and coconut oil — no almond flour, no almond meal, no hidden nut-based swaps that so many grain-free crumbles rely on. Ceylon cinnamon and ground ginger give the crust a warm, slightly spiced depth that pairs beautifully with the bright tartness of the raspberries. Everything bakes together until the edges are bubbling and the topping turns a satisfying golden brown. A short rest after it comes out of the oven lets the filling set just enough so every scoop holds together on the spoon. Serve it warm on its own or with your favorite dairy-free topping for a dessert that genuinely delivers.

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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
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

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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