MSG Free Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Fresh apricots, warm spice, and a golden coconut crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible while it bakes. The filling leans on honey and a touch of fresh ginger for natural sweetness and brightness, with arrowroot starch doing the quiet work of pulling everything into a glossy, jammy consistency as it bubbles away. Ceylon cinnamon shows up in both the filling and the topping, giving the whole dish a gentle, layered warmth without any harsh bite. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil until it forms those satisfying, chunky clumps that bake up crisp and golden on top. Every single ingredient here is whole and straightforward — no flavor packets, no seasoning blends, no processed shortcuts that might sneak in unwanted additives. That makes this a genuinely stress-free bake for anyone keeping a close eye on what goes into their food. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly special.

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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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