Brazil Nut Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Sweet, jammy peaches and bright raspberries bubble up beneath a golden, fragrant topping — this is the kind of fruit crumble that makes a kitchen smell absolutely incredible. The filling comes together with just a toss of maple syrup, arrowroot starch, and a squeeze of lemon juice, which helps the fruit juices thicken into something almost saucy and irresistible. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with coconut oil and maple syrup for a topping that bakes up crisp at the edges and tender in the middle. Ceylon cinnamon and ground ginger add a warm, slightly spicy depth that plays beautifully against the tartness of the raspberries. Every ingredient here is straightforward and easy to verify, so there's no need to stress over hidden nut content or ambiguous "mixed nut" oils that can sneak into store-bought crumble mixes. Let it rest for a few minutes after it comes out of the oven and the filling will settle into the perfect scoopable consistency — ideal served warm, ideally with something cold and creamy on top.

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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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