Nightshade Free Apricot & Coconut Crumble
Warm, bubbling fruit desserts are one of life's great comforts, and this apricot crumble delivers every bit of that cozy satisfaction without a single nightshade ingredient in sight. Fresh apricots are tossed with honey, bright lemon juice, warming Ceylon cinnamon, and a touch of grated ginger before being blanketed in a golden, coconut-studded topping — the kind that shatters at the spoon and perfumes your whole kitchen as it bakes. The crumble itself leans on cassava flour, tapioca starch, and shredded coconut rather than conventional wheat, which means it's naturally free from the usual suspects that sneak into store-bought desserts and spice blends. Arrowroot starch does the quiet work of thickening the filling into a glossy, jammy layer that holds together beautifully once it rests and cools. Solid coconut oil worked into the dry ingredients creates those irresistible pea-sized clumps that toast up firm and golden without any butter or dairy. It's the kind of dessert that feels indulgent and special while actually being incredibly straightforward to pull together on a weeknight or for a dinner party alike.
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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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