Pescatarian Apricot & Coconut Crumble

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(16)

Fresh apricots are the real star here — halved, tossed with honey, bright lemon juice, warming Ceylon cinnamon, and a little freshly grated ginger, they bake down into a jammy, bubbling filling that smells absolutely incredible. The crumble on top comes together with cassava flour, tapioca starch, and shredded coconut worked into coarse clumps with solid coconut oil and honey, baking up golden and satisfyingly crunchy without a trace of butter or refined sugar. This is the kind of dessert that feels indulgent but is built entirely from whole, recognizable ingredients — nothing mysterious hiding in the pantry. Arrowroot starch quietly thickens the fruit as it cools, so you get clean, scoopable spoonfuls rather than a soupy mess. The coconut in both the oil and the shredded topping gives the whole thing a subtle tropical warmth that pairs beautifully with the tartness of the apricots. It's naturally free of meat and seafood concerns, making it an effortless fit for a pescatarian table whether you're serving it as a weeknight treat or a dinner-party finale. Let it rest those ten minutes before you dig in — the filling firms up just enough to make every scoop perfect.

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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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