Seed Oil Free Raspberry Peach Crumble

Sweet, jammy peaches and bright raspberries bubble up beneath a golden, coconut-kissed topping — this is the kind of fruit crumble that makes a kitchen smell absolutely incredible. The whole thing comes together with coconut oil as the only fat, so there's no canola, sunflower, or vegetable oil anywhere in sight, which is harder to avoid than you'd think in most baked desserts. Cassava flour and tapioca starch give the crumble topping a satisfying crunch and hold without any grain-based flour, while shredded coconut adds a subtle richness that pairs beautifully with the Ceylon cinnamon and ginger. Arrowroot starch thickens the fruit filling naturally as it bakes, so you get that glossy, spoonable texture without any processed thickeners. Maple syrup sweetens both layers just enough to let the fruit shine rather than overwhelm it. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something truly scoopable — serve it warm and don't skip a generous spoonful straight from the dish.

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