Beef Free Raspberry Peach Crumble
Sweet, jammy peaches and bright raspberries bubble up beneath a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The crumble comes together with cassava flour, tapioca starch, and shredded coconut, giving it a satisfying crunch that holds up beautifully without any grain-based or animal-derived ingredients in sight. Maple syrup does double duty here — sweetening both the fruit filling and the topping — while Ceylon cinnamon and a hint of ground ginger add just enough warmth to make this feel like a proper dessert. Arrowroot starch thickens the fruit as it bakes, so you get that glossy, spoonable filling rather than a watery mess. This is the kind of dish that disappears fast at a gathering, and nobody will be asking what's in it — they'll just be asking for seconds. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly irresistible.
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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
- 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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