Eggless Raspberry Peach Crumble
Juicy summer fruit bubbling beneath a golden, coconut-kissed topping — this crumble is the kind of dessert that disappears fast. Sweet peaches and tart raspberries are tossed with maple syrup, a squeeze of lemon, and arrowroot starch, which thickens the filling into a glossy, jammy layer as it bakes. The topping comes together with cassava flour, tapioca starch, shredded coconut, and coconut oil, so there's no butter or eggs needed to get that satisfying crunch. Ceylon cinnamon and ground ginger add a warm, aromatic depth that makes the whole kitchen smell incredible. Traditional crumbles often rely on egg-enriched pastry or egg-washed toppings, but this one proves you don't need any of that to nail the texture — the coconut oil and starches do all the heavy lifting. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and special. Serve it straight from the baking dish and watch it vanish.
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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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