Pregnancy Friendly Raspberry Peach Crumble
Sweet, juicy peaches and bright raspberries bubble up beneath a golden, fragrant topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. The fruit filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch, keeping things clean and gentle on a sensitive stomach. Ceylon cinnamon and ground ginger add warmth without being overpowering, and both are considered milder choices worth reaching for during pregnancy. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it comes together with a satisfying crunch that holds up beautifully after baking. Everything is sweetened naturally with maple syrup, meaning no refined sugar and no ingredients you'd need to second-guess. It's the kind of wholesome, feel-good treat you can serve straight from the baking dish — just let it rest a few minutes so that gorgeous filling has time to thicken up before you dig in.
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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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