Almond Free Apricot & Coconut Crumble
Warm, bubbling fruit filling topped with a golden, coconut-scented crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to cool. The filling leans into peak-season apricots, brightened with lemon juice and fresh ginger, then gently sweetened with honey and thickened with arrowroot starch for a jammy, glossy texture that holds together beautifully. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it delivers that satisfying crunch without a single nut in sight — no substitutions required, no ingredients left out. For anyone navigating tree nut concerns, crumbles can be a minefield since oat-and-almond toppings are practically the default, but this one is genuinely designed from the ground up to be free of them. Ceylon cinnamon and coconut oil tie everything together with a warmth that feels intentional rather than like a workaround. Let it rest for a few minutes after it comes out of the oven — the filling thickens as it cools and the whole thing becomes even easier to scoop into bowls.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs fresh apricots, halved and pitted
- 3 tbsp honey
- 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 honey
- 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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