Peanut Free Apricot & Coconut Crumble
Fresh apricots bubbling beneath a golden, coconut-laced crumble is the kind of dessert that makes a kitchen smell absolutely incredible. The filling leans into the natural sweetness of ripe apricots, brightened with lemon juice and warm Ceylon cinnamon, while fresh ginger adds just enough of a lively kick to keep things interesting. Arrowroot starch thickens everything beautifully as it bakes, so you get that jammy, glossy fruit layer without any fuss. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil — worked into coarse, crumbly clumps that bake up crisp and deeply golden. Every single ingredient here is naturally free from peanuts, so there's no need to scrutinize labels or worry about hidden traces sneaking in through a store-bought mix. It's a genuinely crowd-pleasing bake that happens to be as wholesome as it is satisfying, and that ten-minute rest before serving is worth every second of patience.
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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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