Paleo Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Fresh apricots bubbling beneath a golden, coconut-scented crumble is the kind of dessert that makes everyone ask for seconds — and then ask what's in it. The filling leans on honey, bright lemon juice, warming Ceylon cinnamon, and a little fresh ginger, with arrowroot starch doing the quiet work of pulling it all into a glossy, jammy base. The topping swaps out the usual oats and butter for cassava flour, tapioca starch, shredded coconut, and solid coconut oil, which crumbles together into satisfying, crunchy clusters that taste genuinely indulgent. Grain-free baking can be tricky to get right, but the combination of cassava and tapioca here gives the topping real structure without any gummy or dense results. It's the kind of recipe that proves you don't have to sacrifice texture or comfort to stay on track with a whole-foods approach. Serve it warm straight from the dish and let the filling thicken just a little as it rests — that ten-minute wait is absolutely worth it.

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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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