Gut Friendly Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Sweet, jammy peaches and tart raspberries bubble up beneath a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The fruit filling gets its glossy, thick texture from arrowroot starch rather than refined flour or cornstarch, which makes it far gentler on a sensitive digestive system. Cassava flour and tapioca starch keep the crumble topping completely grain-free while still delivering that satisfying crunch you want from a proper dessert. A touch of Ceylon cinnamon and ground ginger add warmth and depth — and both are well-regarded for their soothing properties, so every bite is working in your favor. Maple syrup sweetens everything naturally without any refined sugars, and coconut oil binds the topping into those irresistible, pea-sized clumps that turn perfectly golden in the oven. This is the kind of dessert that feels indulgent but leaves you feeling good afterward, which is honestly the best of both worlds.

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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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