Capsaicin Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Sweet, juicy peaches and tart raspberries bubble together beneath a golden, coconut-kissed crumble that smells absolutely incredible coming out of the oven. The filling gets its glossy, jammy texture from arrowroot starch and a bright hit of lemon juice, while maple syrup adds just enough sweetness to let the fruit shine. For anyone navigating a sensitivity to capsaicin — which can hide in surprising places like certain spice blends and processed desserts — this recipe is a genuinely safe and satisfying treat. Every ingredient is straightforward and easy to verify, from the cassava flour and tapioca starch in the topping to the Ceylon cinnamon and ground ginger that add warmth without any heat. That crumble topping bakes up into satisfying, crunchy clusters with shredded coconut adding a subtle chewiness that makes each bite feel a little special. Let it rest for a few minutes after pulling it from the oven and the filling thickens into something that scoops beautifully — perfect on its own or with a scoop of your favorite vanilla ice cream.

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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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