Walnut 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, coconut-kissed crumble that smells absolutely incredible straight out of the oven. The topping comes together with cassava flour, tapioca starch, and shredded coconut — no tree nuts anywhere in sight — so anyone avoiding walnuts or other nuts can dig in without a second thought. A touch of Ceylon cinnamon and ground ginger gives the crumble real warmth and depth, while maple syrup ties the whole thing together naturally. The arrowroot starch in the fruit filling does a beautiful job thickening those juices into a glossy, spoonable sauce that clings to every bite. Whether you use fresh summer fruit or pull a bag from the freezer, this one delivers that classic comfort-food payoff every single time. Let it rest just long enough for the filling to settle, then serve it warm — ideally with a generous scoop of something cold on top.

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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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