Pistachio Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Sweet summer fruit meets a golden, fragrant topping in this dessert that feels indulgent without relying on any tree nuts whatsoever. The filling leans on ripe peaches and tart raspberries, brightened with lemon juice and lightly thickened with arrowroot starch so every spoonful is jammy and glossy rather than watery. What makes the crumble topping so satisfying is the combination of cassava flour, tapioca starch, and shredded coconut — it bakes up into crunchy, caramel-edged clusters that are completely nut-free by design, not by compromise. Ceylon cinnamon and ground ginger give the whole thing a warm, spiced depth that makes the kitchen smell absolutely incredible. Many store-bought crumbles and fruit crisps sneak in mixed nut toppings or are processed on shared equipment, so making this one from scratch gives you total peace of mind. Let it rest for a few minutes after it comes out of the oven and the bubbling filling will settle into something thick, glossy, and perfect for spooning over a scoop of your favorite dairy-free ice cream.

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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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