Gluten Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Sweet summer fruit meets a golden, crumbly topping in this dessert that feels indulgent without a single grain of wheat in sight. The filling layers juicy peaches and bright raspberries, tossed with maple syrup, a squeeze of lemon, and arrowroot starch to help everything bubble up into a glossy, jammy base. What makes the topping genuinely special is the combination of cassava flour, tapioca starch, and shredded coconut — it bakes up with real crunch and a subtle chew that rivals any traditional crumble. Ceylon cinnamon and ground ginger add warmth without overpowering the fruit, and coconut oil brings it all together into those satisfying, pea-sized clumps you want scattered across the top. The whole thing comes out of the oven golden at the edges and bubbling at the sides, which is basically the universal sign that dessert is ready. Letting it rest for ten minutes before serving gives the filling time to thicken into something scoopable and lush. Serve it as-is or with a generous spoonful of coconut cream — either way, it 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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