Gelatin Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Juicy peaches and bright raspberries bubble up beneath a golden, coconut-kissed crumble that smells absolutely incredible coming out of the oven. The fruit filling gets its luscious, jammy texture from arrowroot starch rather than any animal-derived thickener, so there's zero concern about hidden gelatin sneaking into your dessert. Cassava flour and tapioca starch give the topping a satisfying crunch and crumble that holds together beautifully without any of the usual shortcuts. A touch of Ceylon cinnamon and ground ginger in the topping adds warmth that plays perfectly against the tartness of the raspberries. Maple syrup sweetens both layers naturally, keeping the whole thing feeling clean and wholesome. Let it rest just long enough for the filling to thicken, then scoop it into a bowl while it's still warm — it's the kind of dessert that disappears fast.

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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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