High Fructose Corn Syrup Free Apricot & Coconut Crumble

Fresh apricots are the star here, tossed with honey, bright lemon juice, warm Ceylon cinnamon, and a little grated ginger before they bubble into a jammy, fragrant filling. The crumble on top comes together with cassava flour, tapioca starch, and unsweetened shredded coconut, all bound with coconut oil and honey into those satisfying golden clumps that shatter when you dig in. Every single ingredient is naturally free of high fructose corn syrup — no label-scanning required, no sneaky sweeteners hiding in a packaged mix. That matters more than it might seem, because corn syrup turns up in a surprising number of store-bought crumble toppings, fruit fillings, and even flavored coconut products. Here, honey does all the sweetening work in both the filling and the topping, giving the whole dessert a floral depth that processed sugar just can't match. After about 35 to 40 minutes in the oven, the edges are bubbling and the topping is deeply golden — let it rest for ten minutes and the filling thickens into something truly spoonable. It's the kind of wholesome, fruit-forward dessert that feels indulgent without any of the ingredient compromises.

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