Vegetarian Raspberry Peach Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.5

(6)

Sweet, jammy peaches and tart raspberries bubble up beneath a golden, coconut-kissed crumble that smells absolutely incredible straight out of the oven. The fruit filling comes together in minutes — just a gentle toss with maple syrup, arrowroot starch, and a squeeze of lemon to help everything thicken into that glossy, spoonable texture you want. The topping leans on cassava flour, tapioca starch, and shredded coconut in place of traditional oats or wheat flour, which gives it a satisfyingly crisp, slightly chewy bite that holds up beautifully after baking. Ceylon cinnamon and ground ginger add just enough warmth to make this feel like a proper dessert without overwhelming the bright summer fruit. Every ingredient here is plant-based, so there's no need to swap or substitute a single thing — it works exactly as written. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something truly luscious, perfect served on its own or with a scoop of your favorite vanilla ice cream.

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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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