Mushroom Free Raspberry Peach Crumble
Sweet, jammy peaches and bright raspberries bubble up beneath a golden, coconut-kissed crumble — this is summer fruit dessert at its most satisfying. The filling gets its glossy, luscious texture from arrowroot starch and a squeeze of fresh lemon juice, while maple syrup adds just enough sweetness to let the fruit shine. The topping comes together with cassava flour, tapioca starch, and shredded coconut, creating those irresistible coarse clumps that turn perfectly crisp in the oven. A warm hit of Ceylon cinnamon and ground ginger rounds everything out without overpowering the fruit. For anyone navigating a fungi-free diet, this recipe is naturally in the clear — every single ingredient is straightforward and plant-based, with zero hidden extras to second-guess. It bakes up beautifully in about 35 to 40 minutes, and that 10-minute rest before serving is worth every second as the filling thickens into something truly spoonable. Serve it warm on its own or with your favorite dairy-free topping for a dessert that feels genuinely indulgent.
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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.
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