Emulsifier 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. What makes this dessert so satisfying is how naturally it comes together — every single ingredient is a whole food with nothing added to bind, stabilize, or extend shelf life. Conventional crumbles and baked goods often sneak in lecithin, mono- and diglycerides, or other emulsifying agents through processed flours and packaged fats, but here cassava flour, tapioca starch, and solid coconut oil do all the heavy lifting without any of that. The arrowroot starch thickens the fruit filling beautifully, so you get that glossy, spoonable texture without reaching for anything questionable. Ceylon cinnamon and ground ginger add warmth that makes the whole kitchen feel like autumn, even in the middle of summer. Let it rest for those ten minutes after it comes out of the oven — the filling tightens up just enough to scoop cleanly into bowls. Serve it as-is or alongside whatever clean, simple topping you love.
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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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