Pecan Free Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Tart, jammy apricots bubbling beneath a golden, coconut-laced topping — this crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling gets its silky texture from arrowroot starch and a hit of freshness from lemon juice and grated ginger, while Ceylon cinnamon adds a delicate warmth that doesn't overpower the fruit. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with solid coconut oil and honey for those irresistible coarse, golden clumps on top. Every single ingredient is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy crumble recipes that sneak in chopped pecans for texture. The coconut does all that heavy lifting here — adding richness, chew, and a subtle tropical note that pairs beautifully with the stone fruit. After a short rest out of the oven, the filling thickens into something almost spoonable, making it perfect served warm on its own or alongside a scoop of your favorite frozen dessert.

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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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