Brazil Nut Free Apricot & Coconut Crumble
Juicy apricots bubbling beneath a golden, coconut-studded crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The filling gets layered with honey, fresh ginger, and a touch of Ceylon cinnamon, while a squeeze of lemon juice keeps everything bright and balanced. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coarse, buttery clumps with solid coconut oil — no grains, no dairy, and absolutely no tree nuts hiding in the mix. For anyone navigating brazil nut allergies, store-bought crumbles and granola toppings can be a minefield, but every single ingredient here is straightforward and easy to verify. The arrowroot starch helps the fruit filling thicken into a glossy, jammy layer that holds its shape beautifully once it rests. It's a naturally wholesome dessert that tastes genuinely indulgent, and it comes together with pantry staples and one baking dish — no fuss, no stress, just a really good crumble.
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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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