Chestnut Free Apricot & Coconut Crumble
Juicy apricots bubbling beneath a golden, coconut-scented crumble — this is the kind of dessert that makes people hover near the oven waiting for it to cool. The filling gets its silky body from arrowroot starch and a touch of fresh ginger, while Ceylon cinnamon and lemon juice keep every bite bright and balanced. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with solid coconut oil and honey for those irresistible coarse, golden clumps on top. Every single ingredient here is naturally free from chestnuts and chestnut-derived products, so there's no need to scrutinize labels or worry about hidden additions sneaking into your dessert. For anyone navigating a tree nut sensitivity where store-bought crumbles and baked goods feel like a minefield, having a reliable from-scratch recipe like this is genuinely freeing. The whole thing comes together in one baking dish, and that ten-minute rest at the end is worth every second — the filling thickens into something almost jammy and deeply fragrant. Serve it warm and let the kitchen smell do the talking.
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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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