Sesame Free Raspberry Peach Crumble

Sweet summer fruit meets a golden, fragrant topping in this dessert that feels indulgent but comes together with a surprisingly short ingredient list. Juicy peaches and tart raspberries are tossed with maple syrup, a squeeze of lemon, and arrowroot starch to create a bubbling, jammy filling that practically perfumes your kitchen as it bakes. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, bound together with coconut oil and maple syrup into those irresistible coarse, golden clumps. Ceylon cinnamon and ground ginger add a warm, aromatic depth that makes every bite taste like it took far more effort than it did. For anyone navigating sesame avoidance, crumbles and crisps can be surprisingly tricky territory — many store-bought versions or restaurant desserts sneak in tahini, sesame oil, or shared-facility oats — but every single ingredient here is naturally free of that concern. The whole thing bakes up beautifully in about 35 to 40 minutes, and that brief rest before serving lets the filling thicken into something truly spoonable and satisfying.

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