Peanut Free Raspberry Peach Crumble
Juicy peaches and tart raspberries bubbling beneath a golden, coconut-kissed crumble — this dessert is pure summer comfort in a baking dish. The filling gets its silky body from arrowroot starch and a bright hit of lemon juice, while maple syrup keeps the sweetness natural and mellow. The topping leans on cassava flour, tapioca starch, and shredded coconut for that irresistible crunch, with Ceylon cinnamon and ground ginger adding just enough warmth to make every bite feel intentional. Because the entire recipe is built from whole, simple ingredients, there's no need to scan labels for hidden peanut-derived oils or worry about cross-contact from shared processing facilities. Coconut oil works as the fat that binds the crumble into those perfect coarse clumps, so the texture is every bit as satisfying as a classic version. Serve it warm after that brief resting period and the filling will be thick, glossy, and absolutely worth the wait.
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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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