MSG 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, coconut-kissed crumble that smells absolutely incredible as it bakes. The filling comes together with just a toss of maple syrup, arrowroot starch, and a squeeze of fresh lemon juice — nothing processed, nothing hidden, just real fruit doing its thing. The topping leans on cassava flour, tapioca starch, and shredded coconut for a satisfyingly crisp texture that holds its crunch without relying on any packaged mixes that might carry unwanted additives. Ceylon cinnamon and ground ginger round out the flavor with gentle warmth, making every bite feel intentional and deeply satisfying. Because every single ingredient here is whole and naturally sourced, you never have to second-guess what's in your dessert — a genuinely rare thing when it comes to baked goods. Let it rest for a few minutes after it comes out of the oven so the filling thickens into that perfect glossy, spoonable consistency. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a dessert that feels indulgent without any of the compromise.

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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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