Vegan Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Juicy summer fruit and a golden, fragrant topping — this crumble delivers everything you want from a classic dessert without a single animal-derived ingredient in sight. The filling leans on ripe peaches and tart raspberries, sweetened with maple syrup and thickened naturally with arrowroot starch so it bubbles up jammy and glossy in the oven. What makes the topping genuinely special is the combination of cassava flour, tapioca starch, and unsweetened shredded coconut, which bakes into satisfyingly crunchy, golden clusters that hold their texture even as the fruit softens beneath. Coconut oil stands in for butter seamlessly here — it binds the crumble just as well and adds a subtle richness that pairs beautifully with the Ceylon cinnamon and ground ginger. That spice combination is warm without being heavy, letting the bright fruit flavors stay front and center. Letting it rest for ten minutes after it comes out of the oven is the move — the filling tightens up into something scoopable and lush rather than soupy. Serve it straight from the baking dish with your favorite plant-based ice cream or coconut whipped cream and watch it disappear.

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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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