Turmeric Free Raspberry Peach Crumble
Juicy summer fruit meets a golden, coconut-kissed topping in this irresistible crumble that's as beautiful as it is easy to pull together. Ripe peaches and tart raspberries are tossed with maple syrup, a squeeze of lemon, and a touch of arrowroot starch to create a bubbling, jammy filling that practically perfumes your whole kitchen. The topping comes together with cassava flour, shredded coconut, tapioca starch, and coconut oil — no grains, no dairy, and absolutely no hidden spice blends that might sneak in unwanted ingredients. Ceylon cinnamon and ground ginger add just enough warmth to complement the fruit without overwhelming it, and the result is a crumble that bakes up beautifully crisp at the edges and tender in the center. Avoiding turmeric can be trickier than it sounds in spiced desserts, since it sometimes hides in curry-adjacent spice mixes or golden-hued blends — but every ingredient here is straightforward and easy to verify. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly spoonable and satisfying. Serve it warm on its own or with a scoop of your favorite coconut cream for a dessert that feels genuinely celebratory.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!