Hazelnut Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Juicy summer fruit meets a golden, fragrant topping in this crowd-pleasing crumble that feels indulgent without a single nut in sight. Peaches and raspberries are tossed with maple syrup, a squeeze of lemon, and arrowroot starch, which thickens the filling into a glossy, bubbling sauce as it bakes. The topping is where things get really interesting — cassava flour, tapioca starch, and shredded coconut come together with coconut oil and maple syrup to form those irresistible coarse, golden clumps that shatter when you dig in. Ceylon cinnamon and ground ginger add a warm, aromatic depth that makes the whole kitchen smell incredible. Many store-bought crumbles and baking mixes sneak in almond flour or mixed nut toppings, so making this from scratch gives you full control over every ingredient. It's naturally free from tree nut concerns without sacrificing any of the texture or richness you'd expect from a classic crumble. Serve it warm after that brief resting period and the filling will be perfectly set — honestly, a scoop of coconut ice cream on top would not be out of place.

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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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