Pescatarian Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Sweet, juicy peaches and tart raspberries bubble up beneath a golden, coconut-kissed crumble that smells absolutely incredible as it bakes. The fruit filling gets a gentle lift from maple syrup and a squeeze of lemon juice, while arrowroot starch helps it thicken into a glossy, jammy layer that holds together beautifully when you scoop it out. The topping comes together with cassava flour, tapioca starch, and shredded coconut, all bound with coconut oil and maple syrup into those satisfying coarse clumps that crisp up perfectly in the oven. Ceylon cinnamon and ground ginger add just enough warmth to make this feel like a proper dessert without overwhelming the bright fruit underneath. Everything here is naturally plant-based, so it fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds — it was built this way from the start. Let it rest for a few minutes after baking so the filling can settle, then serve it warm straight from the dish.

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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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