Lactose Free 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, luscious texture from arrowroot starch and a squeeze of fresh lemon juice rather than any dairy-based thickener, so every spoonful is naturally rich without a drop of butter or cream. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with coconut oil and maple syrup — which means it crisps up beautifully in the oven while staying completely free of milk-based fats. Ceylon cinnamon and ground ginger give the topping a warm, slightly exotic edge that makes this feel a little more special than your average fruit dessert. It's the kind of recipe that proves you don't need dairy to get that deeply satisfying, buttery crumble texture everyone loves. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable and gorgeous.

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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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