Mediterranean Diet Friendly Apricot & Coconut Crumble
Fresh apricots are the star here — tossed with honey, bright lemon juice, warm Ceylon cinnamon, and a touch of grated ginger before they bubble into a jammy, fragrant filling that practically perfumes your whole kitchen. The crumble on top comes together with cassava flour, tapioca starch, and unsweetened shredded coconut, all bound with coconut oil and a drizzle of honey into those satisfying, golden clumps everyone fights over. What makes this dessert such a natural fit for a Mediterranean-style table is its reliance on whole, minimally processed ingredients — real fruit, natural sweeteners, and plant-based fats rather than refined sugars or butter. The combination of honey and ripe stone fruit keeps things sweet but grounded, the way a good Mediterranean dessert should feel. Letting it rest for ten minutes after baking is the move — the filling thickens beautifully and every scoop holds together just right. Serve it warm on its own or alongside a dollop of something creamy, and it disappears fast.
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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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