Rice Free Raspberry Peach Crumble
Sweet, jammy peaches and tart raspberries bubble up beneath a golden, fragrant topping — this is the kind of fruit dessert that makes a whole kitchen smell incredible. The crumble layer is built on cassava flour, tapioca starch, and shredded coconut, which means it bakes up with that satisfying crunch and buttery richness without a single grain of rice or rice-derived ingredient in sight. Arrowroot starch thickens the fruit filling naturally, so you get that glossy, spoonable texture that pools around every scoop. Ceylon cinnamon and ground ginger give the topping a warm, slightly exotic depth that pairs beautifully with the bright lemon-kissed fruit underneath. Maple syrup sweetens both layers, keeping everything refined and cohesive from the first toss to the final bite. Let it rest those ten minutes after baking — the filling tightens up just enough to make serving clean and satisfying. Whether you're navigating a specific dietary need or just love a dessert made from real, whole ingredients, this crumble delivers every time.
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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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