Nightshade 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 — this dessert is pure summer comfort without a single nightshade in sight. The fruit filling gets its silky, glossy texture from arrowroot starch and a splash of lemon juice, so everything holds together beautifully without any thickeners that could cause problems. Cassava flour and tapioca starch do the heavy lifting in the topping, giving you that satisfying crunch and crumble you'd expect from a classic, while shredded coconut adds a subtle richness that makes each bite feel indulgent. Ceylon cinnamon and ground ginger round out the flavor with gentle warmth that pairs perfectly with the tartness of the raspberries. Nightshade-free baking can feel limiting when it comes to desserts, but this one proves the pantry swap game is absolutely worth playing. Everything comes together in one baking dish, and after about 35 to 40 minutes in the oven, your kitchen will smell incredible. Let it rest just long enough for the filling to thicken, then dig in while it's still warm.

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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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