Black Pepper Free Apricot & Coconut Crumble
Warm, bubbling apricot filling topped with a golden, coconut-laced crumble — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Fresh apricots get tossed with honey, bright lemon juice, warming Ceylon cinnamon, and a hint of grated ginger before baking down into a jammy, fragrant base that's hard to resist. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut, all bound with coconut oil and honey into those satisfying coarse clumps that crisp up beautifully in the oven. Every single ingredient here is naturally free from black pepper — no spice blends to scrutinize, no seasoning shortcuts that might sneak in unwanted heat. That matters more than you'd think, since so many baked goods and store-bought crumble mixes rely on pre-mixed spice packets that can carry hidden pepper derivatives. This one keeps things clean and intentional, leaning on ginger and cinnamon for all the warmth you need. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly special.
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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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