Xanthan Gum Free Raspberry Peach Crumble
Sweet, jammy peaches and bright raspberries bubble up beneath a golden, coconut-kissed topping that smells absolutely incredible as it bakes. The filling gets its silky body from arrowroot starch, which thickens beautifully without any gums or additives — just clean, fruit-forward flavor that lets the natural sweetness shine. On the topping side, cassava flour and tapioca starch team up with shredded coconut, Ceylon cinnamon, and a touch of ginger to create those irresistible coarse crumbles that crisp up at the edges while staying slightly tender in the middle. Maple syrup and coconut oil do all the binding work, so there's genuinely no need for any stabilizers or thickeners that might otherwise sneak into a baked crumble. The whole thing comes together in one baking dish, which means minimal cleanup and maximum reward. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something almost jamlike — perfect spooned warm into a bowl, with or without a scoop of your favorite frozen dessert on top.
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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.
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