Citric Acid Free Raspberry Peach Crumble

Juicy summer fruit bubbling beneath a golden, coconut-kissed topping — this crumble is the kind of dessert that makes everyone hover near the oven. The combination of sweet peaches and tart raspberries creates a filling that's naturally vibrant, held together with arrowroot starch so it thickens into a glossy, jammy layer without any processed additives. The crumble itself leans on cassava flour, tapioca starch, and shredded coconut for a topping that bakes up crisp and satisfying in a way that feels genuinely indulgent. Maple syrup does all the sweetening here, and Ceylon cinnamon with a hint of ground ginger gives the whole dish a warm, aromatic depth. For anyone navigating citric acid sensitivities, store-bought crumbles and fruit desserts are often a minefield of preservatives and hidden additives — this one keeps every ingredient clean and straightforward. That small splash of fresh lemon juice is the only acidic element, and it's there purely to brighten the fruit rather than act as a preservative. Let it rest those ten minutes after baking and you'll be rewarded with a filling that's perfectly set and ready to scoop.

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