Shellfish Free Raspberry Peach Crumble
Sweet, jammy peaches and bright raspberries bubble up beneath a golden, coconut-kissed crumble that smells absolutely incredible as it bakes. The fruit filling gets tossed with maple syrup, a squeeze of lemon juice, and arrowroot starch, which thickens everything into a glossy, spoonable layer without any fuss. The topping comes together with cassava flour, tapioca starch, shredded coconut, and coconut oil, giving you those satisfying crumbly clusters with a lightly crisp edge and a hint of Ceylon cinnamon and ginger in every bite. This is the kind of dessert that feels rustic and homey but tastes genuinely special. Fruit-forward bakes like this are naturally a worry-free zone when it comes to seafood allergens — every ingredient here is plant-based and straightforward, so there's nothing hidden to second-guess. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly scoopable and gorgeous. Serve it warm on its own or with whatever topping makes you happiest.
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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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