Caffeine Free Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Warm, bubbling fruit filling meets a golden, coconut-laced topping in this dessert that feels indulgent without a single ingredient you'd need to second-guess. Fresh apricots are tossed with honey, bright lemon juice, warming Ceylon cinnamon, and a touch of grated ginger before they go into the oven — the result is jammy, fragrant, and deeply satisfying. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut worked into coarse clumps with solid coconut oil and honey, so every bite has that irresistible crispy-yet-tender texture. Everything here is naturally free of coffee, tea, and chocolate derivatives, which means you can enjoy it any time of day without worrying about unwanted stimulants sneaking in through a store-bought mix or flavoring. Arrowroot starch thickens the filling as it cools, so after a short rest out of the oven you get clean, scoopable spoonfuls rather than a watery mess. Serve it straight from the baking dish while it's still warm, and don't be surprised if the pan is empty before it fully cools.

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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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