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Peach & Coconut Crumble

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Ingredients

For the filling:

  • 4 ripe peaches sliced
  • 1 tbsp lemon juice
  • 1½ tbsp arrowroot powder or tapioca starch for thickening
  • 1½ tbsp pure maple syrup or raw honey
  • ½ tsp cinnamon
  • ¼ tsp ground ginger optional

For the topping:

  • ½ cup almond flour or coconut flour
  • ½ cup shredded unsweetened coconut
  • ¼ cup coconut oil solid, not melted
  • 2 tbsp maple syrup or honey
  • ½ tsp cinnamon
  • Pinch of sea salt

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the peach slices with lemon juice, maple syrup, arrowroot, cinnamon, and ginger. Toss until peaches are coated, then pour the mixture into a baking dish.
  • In a separate bowl, mix the flour, shredded coconut, cinnamon, and salt. Add the coconut oil and maple syrup, and mix with a fork or your hands until the mixture becomes crumbly.
  • Sprinkle the topping evenly over the peaches.
  • Bake for 30–35 minutes, or until the topping is golden brown and the peach filling is bubbling.
  • Let it cool for 10–15 minutes before serving.