Wheat Free Raspberry Peach Crumble

Juicy summer fruit meets a golden, fragrant topping in this dessert that feels indulgent but comes together with surprisingly wholesome ingredients. The filling leans on ripe peaches and tart raspberries, brightened with lemon juice and thickened naturally with arrowroot starch — no flour needed anywhere near the fruit. The crumble itself swaps traditional all-purpose flour for cassava flour and tapioca starch, which together create that irresistible crumbly, slightly crisp texture you want without a single grain of wheat in sight. Shredded coconut adds a subtle chew and nuttiness, while Ceylon cinnamon and ground ginger give the topping real warmth and depth. Coconut oil and maple syrup bind everything into those satisfying pea-sized clumps that bake up golden and firm at the edges. It's the kind of dessert that bubbles beautifully in the oven and fills your kitchen with the smell of spiced stone fruit — serve it warm after a short rest and watch it disappear fast.

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