Lactose Free Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Fresh apricots bubbling under a golden, coconut-laced crumble is one of those desserts that feels both rustic and a little special. The filling gets its silky body from arrowroot starch rather than anything dairy-based, while fresh ginger and Ceylon cinnamon give it a warm, fragrant depth that goes way beyond a standard fruit crisp. The topping is built entirely from cassava flour, tapioca starch, shredded coconut, and solid coconut oil — no butter, no cream, no compromise on texture. Those coarse, pea-sized clumps bake up genuinely crisp and golden, which is exactly what you want when you crack through to the jammy fruit underneath. Honey ties both layers together with a floral sweetness that plays beautifully against the tartness of the apricots. It's the kind of dessert that's easy to pull off on a weeknight but impressive enough to set out at a dinner party, and nobody will miss the dairy for a single second.

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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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