Juicy peaches and bright raspberries bubble up beneath a golden, fragrant topping that smells like a farmers market in the best possible way. The crumble is built on cassava flour and tapioca starch rather than any grain-based flour, so it delivers that satisfying crunch without a trace of rye or related grains. Shredded coconut and coconut oil give the topping a rich, slightly tropical depth, while Ceylon cinnamon and ground ginger keep things warmly spiced without being heavy. Arrowroot starch thickens the fruit filling naturally, so you get that gorgeous, jammy texture that pools around the edges as it bakes. A drizzle of maple syrup sweetens everything just enough, letting the natural tartness of the raspberries and the floral sweetness of the peaches really shine. Let it rest for a few minutes after it comes out of the oven and the filling sets into something truly scoopable and luscious. Serve it warm on its own or with a dollop of your favorite coconut cream for a dessert that feels indulgent but comes together with minimal fuss.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with coconut oil.
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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