Soy Free Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Sweet, jammy peaches and bright raspberries bubble up beneath a golden, crackly topping — this is the kind of fruit dessert that makes people hover around the oven waiting for it to cool. The filling gets its glossy, luscious texture from arrowroot starch and a squeeze of lemon juice, letting the natural fruit flavor shine without any fuss. What makes the crumble topping so satisfying is the combination of cassava flour, tapioca starch, and shredded coconut, which bakes into irresistible coarse clumps with a slightly chewy, toasted edge. Coconut oil and maple syrup bring everything together, so there's no butter or refined sugar needed — and absolutely nothing hiding a soy derivative. Ceylon cinnamon and ground ginger add a warm, subtly spiced backbone that makes the whole kitchen smell incredible. It's naturally free of the soy-based additives and emulsifiers that sneak into so many packaged desserts, which means you can serve it with total confidence. Let it rest just long enough for the filling to thicken, then dig in while it's still warm.

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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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