Chicken Free Apricot & Coconut Crumble
Warm, bubbling apricot filling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to cool. Fresh apricots are tossed with honey, bright lemon juice, and a hint of grated ginger before baking down into a jammy, fragrant base that's hard to resist. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coarse clumps with solid coconut oil and honey, giving you that satisfying crunch without a single grain of wheat or drop of dairy. Ceylon cinnamon weaves through both layers, tying the whole thing together with a warmth that feels intentional rather than accidental. Every ingredient here is straightforwardly plant-based and free from any poultry-derived additions, so there's nothing to second-guess before you dig in. Let it rest for a few minutes after it comes out of the oven — the filling thickens beautifully as it cools, and the wait is absolutely worth it.
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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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