Paraben Free Apricot & Coconut Crumble
Juicy apricots bubbling under a golden, coconut-laced crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The filling gets its silky body from arrowroot starch rather than cornstarch or conventional thickeners, and fresh ginger with Ceylon cinnamon gives it a warm, aromatic lift that feels anything but ordinary. Honey does all the sweetening throughout, keeping the ingredient list clean and straightforward from top to bottom. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil until you get those perfect coarse, golden clumps that shatter at the spoon. For anyone navigating sensitivities to synthetic preservatives and additives, this kind of from-scratch baking is genuinely reassuring — every ingredient here is whole and recognizable, with no hidden extras to second-guess. The result is a dessert that tastes indulgent and deeply comforting, with caramelized fruit edges and a topping that crisps up beautifully in the oven. Let it rest just long enough for the filling to thicken, then dig in while it's still warm.
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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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