Cashew Free Apricot & Coconut Crumble

Bubbling apricot filling, a golden coconut crumble, and the warm perfume of Ceylon cinnamon and fresh ginger — this dessert is the kind of thing that makes people hover near the oven. The filling comes together with fresh apricots tossed in honey, lemon juice, and arrowroot starch, which thickens everything into a jammy, glossy base as it bakes. The topping uses cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil and honey until it forms those irresistible coarse clumps that go perfectly crisp in the oven. Many crumble recipes lean on nut-based toppings or mixed flour blends that can hide tree nut derivatives, but every single ingredient here is straightforward and easy to verify. The whole thing is naturally free of any cashew or nut content without any awkward substitutions — it just tastes like a really good crumble. Let it rest for a few minutes after it comes out of the oven so the filling can set, then serve it warm and watch it disappear fast.

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