Macadamia 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 crumble that feels like pure comfort in a baking dish. The filling leans on ripe peaches and tart raspberries, brightened with lemon juice and lightly thickened with arrowroot so every spoonful is jammy without being soupy. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all brought together with coconut oil and maple syrup for a topping that bakes up crisp at the edges and irresistibly golden on top. Ceylon cinnamon and ground ginger add a warm, slightly floral spice note that makes the whole kitchen smell incredible while it bakes. Many store-bought crumble mixes and dessert toppings sneak in tree nuts — macadamias included — so making this from scratch means you control every single ingredient without sacrificing any of that satisfying crunch. It's naturally sweetened, completely dairy-free, and comes together with pantry staples that are easy to keep on hand. Let it rest just long enough for the filling to settle, then serve it warm and watch it disappear.

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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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