Gluten Free Apricot & Coconut Crumble

Juicy apricots bubbling beneath a golden, coconut-flecked crust — this is the kind of fruit dessert that makes people ask for the recipe before they've even finished their bowl. The filling gets its silky body from arrowroot starch rather than wheat flour, and fresh ginger plus Ceylon cinnamon give it a warmth that feels anything but plain. For the crumble, cassava flour and tapioca starch do the heavy lifting, delivering that satisfying crunch and sandy texture you'd expect from a classic topping — no wheat required and no compromise on texture. Shredded coconut and solid coconut oil bring richness and a subtle tropical note that pairs beautifully with the tart apricots. Honey sweetens both layers naturally, keeping the ingredient list clean and straightforward. The whole thing bakes until the edges are bubbling and the topping turns a deep, toasty gold — then a short rest lets the filling thicken into something truly spoonable. Serve it warm on its own or with a scoop of your favorite vanilla ice cream for a dessert that nobody at the table will think twice about.

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