Yeast Free Raspberry Peach Crumble
Juicy summer fruit bubbling beneath a golden, coconut-kissed topping — this crumble is the kind of dessert that makes everyone hover near the oven. Sweet peaches and tart raspberries are tossed with maple syrup and a touch of lemon juice, then blanketed in a fragrant mix of cassava flour, shredded coconut, Ceylon cinnamon, and ginger that bakes up into satisfyingly crunchy, caramel-edged clusters. Because the entire recipe relies on wholesome, naturally derived ingredients, there's no need to scan labels for hidden yeast or fermented additives — it's straightforwardly clean from start to finish. Arrowroot starch thickens the filling beautifully as it bubbles, so you get that glossy, jammy texture without any fuss. Coconut oil binds the crumble topping into rustic, pea-sized clumps that turn perfectly golden at 375°F, giving you crunch in every bite. Let it rest for just ten minutes after it comes out of the oven and the filling sets into something truly spoonable and luscious. Serve it warm on its own or with your favorite dairy-free topping — it disappears fast either way.
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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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