Mushroom Free Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Fresh apricots are the star here — tossed with honey, bright lemon juice, warm Ceylon cinnamon, and a little grated ginger before they bubble away into a jammy, fragrant filling that practically perfumes your whole kitchen. The crumble on top comes together with cassava flour, tapioca starch, and shredded coconut, giving you that irresistible golden, crumbly texture without a single grain or nut in sight. Coconut oil binds everything into those satisfying pea-sized clumps that bake up crisp and toasty while the fruit underneath turns soft and syrupy. Because every ingredient here is straightforwardly plant-based and whole-food, there's no need to scrutinize labels for hidden fungi-derived additives or fermented flavor enhancers that can sneak into packaged desserts. The arrowroot starch does quiet, efficient work thickening the filling as it cools, so each scoop holds together beautifully rather than sliding into a puddle. It's the kind of dessert that looks impressive straight from the oven but genuinely couldn't be simpler to pull off on a weeknight.

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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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