Lupin Free Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Tart, jammy apricots bubbling beneath a golden, coconut-scented crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to cool. Fresh ginger and Ceylon cinnamon bring a gentle warmth to the fruit filling, while honey keeps everything naturally sweet without refined sugar. The crumble itself is built on cassava flour and tapioca starch, which means it bakes up with that satisfying crisp texture you want without relying on any grain or legume flours that could be a concern. Lupin flour has quietly crept into a surprising number of gluten-free baking blends and crumble mixes on store shelves, so making this from scratch with clearly labeled pantry staples is genuinely the safer, smarter move. Shredded coconut and solid coconut oil give the topping real body and a subtle richness that pairs beautifully with the bright, slightly tangy apricot base. Arrowroot starch thickens the filling as it bakes, so by the time you let it rest those ten minutes, you get clean, scoopable spoonfuls rather than a watery mess. Serve it warm on its own or with a generous scoop of coconut ice cream if you want to lean all the way in.

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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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