Hazelnut Free Apricot & Coconut Crumble

Tart-sweet apricots bubbling beneath a golden, coconut-kissed crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling gets its depth from fresh ginger, Ceylon cinnamon, and a squeeze of lemon juice, while honey ties everything together without any refined sugar in sight. For the topping, cassava flour and tapioca starch stand in for conventional flour, and shredded coconut adds a subtle chew and toasty flavor that makes each bite genuinely interesting. Tree nut allergies can make crumble toppings a minefield, since many recipes lean on almond flour or chopped hazelnuts for texture — this one skips all of that entirely and still delivers a beautifully crisp, clumping topping. Solid coconut oil is worked in by hand or pastry cutter until the mixture forms those satisfying pea-sized clumps that bake up golden and firm. A short rest after it comes out of the oven lets the arrowroot-thickened filling set up properly, so you get clean, luscious scoops rather than a runny mess. Serve it warm on its own or with a dollop of coconut cream for a dessert that feels indulgent without a single compromise.

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