Celery Free Apricot & Coconut Crumble

Fresh apricots are the star here — tossed with honey, warming Ceylon cinnamon, bright lemon juice, and a little grated ginger before they bubble into a jammy, fragrant filling that smells absolutely incredible as it bakes. The crumble on top comes together with cassava flour, tapioca starch, and shredded coconut, giving you a golden, slightly crispy topping with a subtle tropical note that pairs beautifully with the tart fruit underneath. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome baking. Coconut oil binds the crumble into those satisfying coarse clumps that crisp up in the oven while the filling thickens and sets beneath them. That ten-minute rest after baking is worth every second of patience — it lets the arrowroot-thickened filling firm up into something you can actually scoop cleanly into a bowl. Serve it warm on its own or with a generous spoonful of something creamy alongside, and it's the kind of dessert that disappears fast.

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