Low Iodine 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, coconut-kissed crumble in this dessert that feels genuinely indulgent. The filling comes together with just a toss of maple syrup, arrowroot starch, and a squeeze of lemon juice, letting the fruit do most of the heavy lifting. What makes this crumble such a smart choice for a low-iodine approach is what it leaves out — no dairy, no eggs, no iodized salt, and no grain-based flour that might sneak in unexpected additives. Cassava flour and tapioca starch give the topping real structure and crunch, while unsweetened shredded coconut adds a subtle richness that makes it taste far more decadent than it is. Ceylon cinnamon and ground ginger round out the spice profile with warmth without overwhelming the fruit. After about 35 to 40 minutes in the oven, the edges turn golden and the filling bubbles up around the sides in the most satisfying way. Let it rest for just ten minutes and you've got a dessert that's every bit as comforting as a classic crumble — no compromises required.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.

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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