Legume Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Sweet, jammy peaches and bright raspberries bubble up beneath a golden, fragrant topping — this is summer fruit dessert at its most satisfying. The crumble layer gets its irresistible texture from cassava flour, tapioca starch, and shredded coconut, which crisp up beautifully in the oven without a single legume in sight. Oat-based and nut-based crumbles are everywhere, but this one sidesteps both, making it a genuinely safe and delicious option for anyone navigating legume restrictions. Arrowroot starch thickens the fruit filling just enough so every spoonful holds together, while a squeeze of lemon juice keeps the sweetness bright and balanced. Ceylon cinnamon and ground ginger woven into the topping add a warm, almost spiced-chai quality that makes the whole kitchen smell incredible. Maple syrup does the heavy lifting as a natural sweetener throughout, so the flavor feels wholesome rather than cloying. Let it rest for those ten minutes after baking — the filling tightens up and the whole thing becomes so much easier (and more rewarding) to serve.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!