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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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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