AIP Friendly Apricot & Coconut Crumble
Bubbling fruit filling, a golden coconut crumble, and the warm scent of cinnamon and ginger coming out of the oven — this is the kind of dessert that feels genuinely indulgent even when you're navigating a strict elimination protocol. Getting a crumble right without grains, nuts, eggs, or dairy is notoriously tricky, but cassava flour and tapioca starch team up here to create a topping that actually clumps, crisps, and holds its texture beautifully. Fresh apricots are tossed with honey, Ceylon cinnamon, a little lemon juice, and finely grated ginger before baking, so the filling is bright and fragrant rather than one-note sweet. Arrowroot starch thickens the juices as everything bubbles, giving you that jammy, spoonable consistency you want underneath the crumble. Unsweetened shredded coconut and solid coconut oil bring richness and a subtle toasty flavor to the topping without any of the ingredients that commonly derail an autoimmune-friendly bake. The recipe makes six servings, so it's a great option for feeding a crowd or keeping leftovers in the fridge for a few days of easy, protocol-safe snacking.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs fresh apricots, halved and pitted
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- ½ tsp ceylon cinnamon
- 1 tbsp fresh lemon juice
For the crumble
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ½ cup unsweetened shredded coconut
- 3 tbsp honeyIngredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ cup coconut oil, solid
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, toss the halved apricots with 3 tbsp honey, arrowroot starch, grated ginger, 1/2 tsp Ceylon cinnamon, and lemon juice until the fruit is evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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