Cashew 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 warm-weather comfort baking at its best. The crumble layer comes together with cassava flour, tapioca starch, and shredded coconut, so it bakes up beautifully crisp without relying on any tree nuts whatsoever. Ceylon cinnamon and ground ginger give the topping a gentle warmth that plays perfectly against the tart raspberries, while maple syrup ties everything together with a natural, honeyed sweetness. Many store-bought or restaurant crumbles sneak in nut-based toppings or mixed flour blends that can be hard to vet, so making this one from scratch puts you fully in control of every ingredient. The arrowroot starch in the fruit filling does a great job thickening those juices as they bubble, so you get a glossy, spoonable filling rather than a watery mess. Let it rest for a few minutes after it comes out of the oven and the filling sets into something truly scoopable and satisfying. Serve it warm on its own or with your favorite dairy-free topping for a dessert that feels indulgent but is surprisingly wholesome.

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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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