Nutmeg Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Juicy summer fruit meets a golden, crackly topping in this warm baked dessert that feels indulgent without a single questionable spice in sight. Peaches and raspberries are tossed with maple syrup, a squeeze of lemon, and arrowroot starch, which thickens the filling into a glossy, bubbling sauce as it bakes. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with coconut oil and maple syrup for a topping that bakes up beautifully crisp at the edges. Ceylon cinnamon and ground ginger add warmth and depth, and the whole thing comes together without any of the warming spices that can sneak into traditional crumble recipes and cause problems. It's worth noting that many store-bought or restaurant versions of fruit crumbles lean heavily on spice blends that often include nutmeg — here, every ingredient is listed and accounted for, so there's no guesswork. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly scoopable and satisfying.

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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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