Breastfeeding Friendly Raspberry Peach Crumble
Sweet, juicy peaches and tart raspberries bubble up beneath a golden, coconut-kissed crumble that smells absolutely incredible coming out of the oven. The whole thing is sweetened with maple syrup and built on wholesome ingredients like cassava flour, tapioca starch, and shredded coconut — no refined sugars or mystery additives in sight. That matters a lot when you're nursing and thinking carefully about what goes into your body and, by extension, your baby's. Arrowroot starch thickens the fruit filling naturally, so you get that gorgeous, jammy texture without anything you'd need to second-guess. A pinch of Ceylon cinnamon and ground ginger round out the flavor with a gentle warmth that makes this feel indulgent without being heavy. It's the kind of dessert that works just as well as a nourishing snack between feeds as it does as an after-dinner treat. Let it rest for a few minutes before serving and the filling sets into something truly spoonable and satisfying.
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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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