Oats Free Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Fruit crumbles are one of those desserts that feel effortless yet completely impressive, and this apricot version delivers on every level. The filling leans into the natural sweetness of fresh apricots, brightened with lemon juice and a hint of fresh ginger, while Ceylon cinnamon adds warmth without overpowering the fruit. The real magic is in the topping — cassava flour and tapioca starch team up with shredded coconut and solid coconut oil to create those irresistible golden, crumbly clusters that bake up beautifully without a single grain of oats in sight. For anyone who needs to avoid oats, traditional crumble recipes can feel off-limits, but this one proves you don't need them to get that satisfying, textured topping. The arrowroot starch in the filling helps the juices thicken into a glossy, jammy sauce as the crumble rests after baking. Serve it warm straight from the dish and watch it disappear fast.

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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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