Black Pepper Free Raspberry Peach Crumble
Juicy summer fruit meets a golden, coconut-kissed topping in this warm, bubbling crumble that feels like pure comfort in a baking dish. The filling leans on ripe peaches and bright raspberries, sweetened with maple syrup and thickened with arrowroot starch so every spoonful is jammy without being soupy. The crumble itself is built from cassava flour, shredded coconut, and tapioca starch, all brought together with coconut oil and a touch more maple syrup for clumps that bake up crisp and deeply golden. Ceylon cinnamon and ground ginger add just enough warmth to make the whole kitchen smell incredible — no black pepper, no hidden spice blends, nothing to second-guess. For anyone avoiding that particular spice, store-bought crumbles and spiced desserts can be a minefield of ambiguous seasoning, so making it from scratch with clearly labeled individual spices is genuinely the easiest path to a worry-free treat. A short rest after baking lets the filling thicken up beautifully, so it scoops cleanly and holds together in the bowl. Serve it as-is or with a scoop of your favorite vanilla ice cream for a dessert that's as crowd-pleasing as it is straightforward.
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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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