Beef Free Apricot & Coconut Crumble
Fresh apricots are the real star here — tossed with honey, bright lemon juice, warm Ceylon cinnamon, and a little grated ginger before they bubble away into a jammy, fragrant filling that practically perfumes your whole kitchen. The crumble topping comes together with cassava flour, tapioca starch, and shredded coconut, all worked into coarse, golden clumps with solid coconut oil and a drizzle of honey. It bakes up beautifully crisp on top while the fruit underneath turns soft and syrupy at the edges. Every single ingredient here is naturally plant-based and free from any animal-derived additions, so there is genuinely nothing to second-guess when you are scanning the list. The arrowroot starch quietly thickens the filling as it cools, giving you that perfect scoopable texture rather than a watery mess. It is the kind of dessert that feels indulgent and a little special, but the steps are straightforward enough for a relaxed weeknight bake. Serve it warm from the dish and let the filling settle for those ten minutes — it makes all the difference.
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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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