Barley Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Juicy summer fruit meets a golden, coconut-kissed topping in this dessert that feels indulgent without a single grain of barley anywhere near it. The filling leans on ripe peaches and tart raspberries, sweetened with maple syrup and thickened with arrowroot starch so everything bubbles up into a glossy, jammy base. The crumble itself is the real standout — cassava flour and tapioca starch give it that satisfying crunch, while shredded coconut and coconut oil add richness and a subtle tropical note. Ceylon cinnamon and ground ginger round out the topping with warm spice that makes the whole kitchen smell incredible as it bakes. Many classic crumble recipes rely on oats or flour blends that can sneak in barley derivatives, but this one builds its texture entirely from grain-free pantry staples, so you never have to second-guess the ingredient list. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and spectacular. Serve it warm on its own or with a scoop of your favorite frozen dessert for a crowd-pleasing finish.

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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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