Caffeine 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, coconut-kissed crumble in this fruit-forward dessert that feels like summer in a baking dish. The filling gets its glossy, luscious texture from arrowroot starch and a squeeze of fresh lemon juice, while maple syrup adds just enough sweetness to let the fruit shine. The topping comes together with cassava flour, tapioca starch, and unsweetened shredded coconut, giving you those irresistible coarse, crumbly clusters without a drop of anything that would keep you up at night. Ceylon cinnamon and ground ginger round out the flavor with a gentle warmth that makes the whole kitchen smell incredible while it bakes. This is the kind of dessert that works beautifully for anyone avoiding stimulants, since every single ingredient is naturally free of caffeine — no chocolate, no tea extracts, no hidden surprises. Serve it warm after that 10-minute rest and watch the thickened filling spill out in the most satisfying way possible.

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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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