Mustard Free Raspberry Peach Crumble
Sweet, jammy peaches and tart raspberries bubble up beneath a golden, coconut-kissed crumble that smells absolutely incredible straight out of the oven. The fruit filling gets its silky body from arrowroot starch and a squeeze of fresh lemon juice, while maple syrup adds just enough natural sweetness to let the fruit shine. The topping leans on cassava flour, tapioca starch, and shredded coconut for a crisp, satisfying crunch that holds together beautifully without any grain or dairy. Ceylon cinnamon and ground ginger round out the flavor with a gentle warmth that makes this feel like a proper dessert, not an afterthought. Because every single ingredient here is straightforwardly whole-food and plant-based, there's no need to scan labels for hidden condiment-derived additives or spice blends that sometimes sneak in unexpected extras. Let it rest for those ten minutes after baking — the filling thickens up into something truly spoonable and rich. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a seriously crowd-pleasing finish.
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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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