Legume Free Apricot & Coconut Crumble
Juicy apricots bubbling beneath a golden, coconut-laced topping — this crumble is the kind of dessert that makes a whole kitchen smell incredible. Fresh ginger and Ceylon cinnamon warm up the fruit filling, while a squeeze of lemon juice keeps everything bright and balanced. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crunch without a single legume in sight — no almond flour, no chickpea flour, no hidden bean-based thickeners. Arrowroot starch does the quiet work of binding the filling as it cools, so every scoop holds together beautifully. Coconut oil and honey bring the topping to life, forming those irresistible coarse clumps that crisp up in the oven. It's naturally free from the ingredients that make so many baked goods off-limits, yet it tastes completely indulgent and crowd-pleasing. Let it rest for a few minutes after baking and the filling thickens into something truly spoonable and special.
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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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