Macadamia Free Apricot & Coconut Crumble
Tart, jammy apricots bubbling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling gets its silky body from arrowroot starch and a touch of honey, while fresh ginger and Ceylon cinnamon give it a warmth that feels anything but ordinary. The topping comes together with cassava flour, tapioca starch, and shredded coconut worked into coarse, crumbly clumps with solid coconut oil — no nuts of any kind, so you can serve it confidently to anyone avoiding tree nuts like macadamia. Many crumble recipes lean on almond flour or mixed nut toppings for texture, but this one proves you don't need them; the coconut and cassava combination bakes up beautifully crisp and golden. A short rest after it comes out of the oven lets the filling thicken into something truly spoonable and luscious. It's the kind of fuss-free, crowd-pleasing bake that works just as well on a weeknight as it does at a dinner party.
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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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