Pecan Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Juicy summer fruit meets a golden, fragrant topping in this crumble that feels like peak-season comfort food at its finest. The filling layers sweet peaches and tart raspberries, brightened with lemon juice and held together with arrowroot starch so every spoonful is jammy without being soupy. What makes the topping so satisfying is the combination of cassava flour, tapioca starch, and shredded coconut — it bakes up into rustic, crunchy clusters with warm notes of Ceylon cinnamon and ginger running through every bite. Coconut oil and maple syrup bring it all together without a single tree nut in sight, so anyone avoiding pecans or walnuts can dig in completely worry-free. Crumbles are one of those desserts where nuts often sneak into the topping as a default, but this version proves you don't need them to get that deeply satisfying crunch. Let it rest for a few minutes after it comes out of the oven and the bubbling fruit filling will settle into something thick, glossy, and absolutely spoonable. Serve it warm on its own or with a scoop of your favorite frozen dessert for a truly crowd-pleasing finish.

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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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