Turkey Free Raspberry Peach Crumble
Sweet, jammy peaches and tart raspberries bubble up beneath a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The fruit filling gets its glossy, thick texture from arrowroot starch and a squeeze of fresh lemon juice, while maple syrup adds just enough sweetness to let the natural fruit flavors shine. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up into satisfying, crunchy clusters with warm notes of Ceylon cinnamon and ginger running through every bite. Coconut oil brings it all together, creating that irresistible crumbly texture without any dairy or animal-based fats in the mix. This is the kind of dessert that looks impressive straight out of the oven but comes together with minimal effort and a single bowl for each component. Let it rest those ten minutes before you dig in — the filling thickens beautifully and makes every scoop clean and luscious rather than soupy. Serve it warm and watch it disappear fast.
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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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