Carrageenan Free Raspberry Peach Crumble

Juicy summer fruit bubbling beneath a golden, coconut-kissed crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to cool. The filling leans on ripe peaches and bright raspberries, sweetened with maple syrup and thickened with arrowroot starch so you get that gorgeous, jammy texture without any of the processed additives that sneak into so many store-bought or packaged dessert products. Carrageenan, a common thickener and stabilizer derived from seaweed, turns up in everything from dairy alternatives to certain packaged coconut products, so keeping an eye on ingredient labels matters — and every single component here is naturally free of it. The crumble topping comes together with cassava flour, tapioca starch, and unsweetened shredded coconut, all worked together with solid coconut oil until you get those irresistible coarse, pea-sized clumps that bake up crisp and golden. Ceylon cinnamon and ground ginger give the topping a warm, aromatic depth that plays beautifully against the tart raspberries. Let it rest just long enough for the filling to thicken, then scoop it into a bowl and enjoy it exactly as it is — no compromises required.

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