Paleo Raspberry Peach Crumble

Juicy summer fruit bubbling beneath a golden, coconut-kissed topping — this crumble is the kind of dessert that makes everyone ask for seconds before they've even finished their first bowl. The filling leans on ripe peaches and raspberries tossed with maple syrup and a squeeze of lemon, so the sweetness is bright and natural rather than cloying. Arrowroot starch does the quiet work of thickening those jammy juices into something scoopable and satisfying. The topping swaps out the usual oats and butter for cassava flour, tapioca starch, shredded coconut, and solid coconut oil — ingredients that crisp up beautifully in the oven and deliver that irresistible crumble texture without any grains or dairy. Ceylon cinnamon and ground ginger add a warm, subtly spiced backbone that makes the whole kitchen smell incredible while it bakes. It's one of those recipes that feels indulgent but is built entirely from whole, real-food ingredients, so you can serve it at a dinner party or eat it straight from the dish on a Tuesday night with zero guilt either way.

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