Nutmeg Free Apricot & Coconut Crumble

Warm, bubbling fruit filling topped with a golden, coconut-studded crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The apricots are tossed with honey, fresh ginger, a squeeze of lemon juice, and a touch of Ceylon cinnamon before baking, so the filling develops a bright, fragrant sweetness that feels anything but plain. Arrowroot starch helps the juices thicken into a glossy, jammy layer that holds together beautifully once the dish rests. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil and honey — no butter, no grains, and absolutely no warm spices that could sneak in unwanted heat or that distinctive musky note some people need to avoid. Ceylon cinnamon keeps the flavor delicate and almost floral, letting the apricots stay front and center. The topping bakes up into satisfyingly crunchy, irregular clumps with a subtle coconut chew that makes every bite a little different. It's a genuinely crowd-pleasing bake that just happens to leave out an ingredient many recipes lean on without a second thought.

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