Pork Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Sweet, jammy 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 that perfect, spoonable consistency. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coarse clumps with coconut oil — it bakes up crisp at the edges and tender in the middle, with warm notes of Ceylon cinnamon and ginger running through every bite. Every single ingredient here is naturally free from pork and pork-derived additives, so there's no need to scrutinize labels or swap anything out. This is the kind of dessert that looks impressive straight out of the oven but genuinely couldn't be simpler to pull off. Let it rest for a few minutes before serving so the filling settles into something gloriously thick and saucy — then dig in while it's still warm.

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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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