Chicken Free Raspberry Peach Crumble
Sweet, jammy peaches and bright raspberries bubble up beneath a golden, coconut-kissed crumble that smells absolutely incredible as it bakes. The fruit filling gets its glossy, luscious texture from arrowroot starch and a squeeze of fresh lemon juice, letting the natural sweetness of the fruit do most of the heavy lifting. Cassava flour and tapioca starch give the topping a satisfying crunch without any grains, while shredded coconut and Ceylon cinnamon add warmth and a subtle tropical note that makes this feel a little special. Coconut oil and maple syrup bind everything into those perfect coarse, pea-sized clumps that crisp up beautifully in the oven. This is the kind of dessert that looks impressive but comes together with two bowls and a fork — no fancy equipment required. It's completely free of any poultry-derived ingredients, so every component is straightforward and easy to verify at a glance. Serve it warm after that ten-minute rest and the filling will be thick, glossy, and ready to spoon over everything.
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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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