Eggless Apricot & Coconut Crumble
Juicy apricots bubbling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The filling gets its silky body from arrowroot starch rather than eggs, so the whole dish comes together without any binding agents that could trip up egg-free bakers. Fresh ginger and Ceylon cinnamon bring a warm, aromatic depth to the fruit, while a squeeze of lemon juice keeps everything bright and balanced. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil and honey until you get those satisfying, pea-sized clumps that bake up crisp and golden. Because every ingredient here is naturally free of eggs, there's no swapping or substituting required — it just works from the start. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy, which makes every scoop even better.
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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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