Mustard Free Apricot & Coconut Crumble

Warm, bubbling fruit filling topped with a golden, coconut-flecked crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to cool. Fresh apricots are tossed with honey, bright lemon juice, warming Ceylon cinnamon, and a touch of grated ginger before being blanketed in a rustic topping made from cassava flour, tapioca starch, and shredded coconut. The whole thing comes together without a single ingredient that could sneak in a mustard-derived additive, which is genuinely rare in packaged baking mixes and store-bought crumble toppings. Coconut oil binds the crumble into those satisfying coarse clumps that bake up crisp on top and slightly tender underneath — no butter, no mystery blends, just clean pantry staples. The arrowroot starch thickens the filling as it cools, so you get that jammy, spoonable texture rather than a watery pool of fruit. It's an impressive dessert that looks like you fussed, but the steps are genuinely straightforward from start to finish.

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