Fish 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 filling gets its glossy, luscious texture from arrowroot starch and a squeeze of fresh lemon juice, so everything holds together beautifully without turning watery or starchy. The topping leans on cassava flour, tapioca starch, and shredded coconut for that irresistible crunch, all brought together with coconut oil and maple syrup — no butter, no grains, just deeply satisfying texture. Ceylon cinnamon and ground ginger add a warm, aromatic backbone that makes this feel far more complex than the short ingredient list suggests. This is the kind of dessert that disappears fast at a dinner table, and the fact that it's naturally free from any seafood-derived ingredients means everyone can dig in without a second thought. Let it rest those full ten minutes after baking — the filling thickens up and the whole thing becomes even easier to scoop into bowls.
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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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